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Suggest a better descriptiondissolve bouillon cube in water. Combine bouillon, cabbage, carrots, onion, salt, and pepper in a heavy saucepan; toss lightly. cover and cook over low heat 5 minutes, stirring occasionally. Drain and set aside. Melt butter in small saucepan; stir in mustard and pecans, and continue cooking 1 to 2 minutes, stirring constantly. Pour over vegetables, and mix well; sprinkle top with paprika. Yield: 6 servings. NOTES : Submitted by Mrs. Loren D. Martin, Knoxville, Tennessee. Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 205 | ||
Calories from Fat: 177 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 57.6mg | 2 % | |
Potassium 222.6mg | 6 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 4.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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