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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crunchy Cabbage Recipe

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This recipe for Crunchy Cabbage is from Hansens in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4c water
1tsp beef bouillon
6c shredded cabbage and carrots or coleslaw mix
1/2c sliced green onions (4)
1/4tsp salt
1/4tsp black pepper
1/3c chopped pecans
2Tbsp butter melted
1tsp prepared mustard
Dash paprika
Directions:
Directions:
In a large saucepan combine water and bouillon granules; heat until dissolved. Stir in coleslaw mix, onions, salt, and pepper. Cook, covered, over medium-low heat about 5 minutes or until crisp-tender, stirring once or twice. Drain, if needed. Combine pecans, butter and mustard. Pour over cabbage mixture, tossing to combine. Sprinkle with paprika.

 

 

 

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