RecipeVegetablesYield: Serves 4Cook time: 7 min
Pecan-Cabbage Toss
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 397. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 cups coarsely shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup sliced green onion
- 1 tablespoon margarine or butter, melted
- 1 teaspoon Dijon-style mustard
- 1/4 cup chopped pecans, toasted
Instructions
- In a large saucepan combine cabbage, carrot, onion, 2 tablespoons water, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss to mix. Cook, covered, over medium heat for 5 to 7 minutes or till crisp-tender, stirring once. Drain. Combine margarine and mustard. Stir in pecans. Pour over cabbage mixture; toss. Season to taste.
- Microwave directions: In a 1 1/2-quart casserole micro-cook cabbage, carrot, onion, 2 tablespoons water, 1/8 teaspoon salt, and 1/8 teaspoon pepper, covered, on 100% power (high) for 5 to 7 minutes or till vegetables are crisp-tender, stirring once. Drain. Combine margarine and mustard. Stir in pecans. Pour over cabbage mixture; toss to mix. Season to taste.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative