PREP TIME
20 min
COOK TIME
10 min
YIELDS
6 servings
This is especially pretty prepared with Savoy cabbage! Be sure not to overcook the greens so they don’t turn mushy.
Courtesy of Rosemary Martin, Waterloo, Ont.
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Ingredients
2
tsp (10 mL) chicken bouillon
4
cups (1 L) coarsely shredded green or Savoy cabbage
½
cup (125 mL) shredded carrots
¼
cup (60 mL) chopped celery root or celery
¼
cup (60 mL) sliced green onions or chopped shallots
½
tsp (2 mL) dried dillweed (or 1½ tsp/7 mL fresh)
3
Tbsp (45 mL) chopped pecans
1
Tbsp (15 mL) melted butter
½
tsp (2 mL) prepared mustard
⅛ tsp (½ mL) pepper
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Directions
Step 1
In large saucepan, heat ⅓ cup/75 mL water over medium-high; add chicken bouillon, stirring until dissolved. Add cabbage, carrots, celery root, green onions and dillweed, stirring to combine. Cook, covered, for about 5 minutes, stirring slightly, until tender.
Step 2
Stir together pecans, butter, mustard and pepper. Pour over cabbage mixture; tossing to combine.