- 4 cups coarsely shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup sliced green onions
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter, melted
- 1 teaspoon Dijon mustard
- 1/4 cup chopped pecans, toasted
- In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.