- Gluten Free
- 15 Minutes
- 6 Servings
Ingredients
- 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
Directions
- 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
