2 tsp. chicken bouillon
4 cups coarsely shredded green or savoy cabbage
½ cup shredded carrots
¼ cup chopped celery root
¼ cup sliced green onions or chopped shallots
½ tsp. dried dill weed
1/8 tsp. pepper
1 T. melted butter
½ tsp. prepared mustard
3 T. chopped pecans
In a large saucepan, heat 1/3 cup water with chicken bouillon, stirring to dissolve bouillon.
Add vegetables and dill.
Toss to mix.
Cook covered, about 5 minutes or ‘til tender, stirring once.
Stir together butter, mustard, pepper and pecans.
Pour over vegetables, toss to mix.