Hot -Slaw Cabbage in Mustard-Pecan Butter

• 14 cup chicken broth
• 6 cups cabbage and carrot coleslaw mix (vegetables only, not the dressing)
• 14 cup green onion (sliced thinly)
• 14 teaspoon salt
• 14 teaspoon black pepper
• 12 cup pecans (chopped)
• 2 tablespoons butter (melted)
• 2 teaspoons Dijon mustard

1. Heat the chicken broth in a large saucepan over med-low heat.
2. When broth is hot, add the cole-slaw mix,the green onions, and the salt & pepper.
3. Cover and cook over med-low heat, stirring occasionally, for 5 minutes.
4. Mix together the melted butter and the dijon mustard, and stir in the chopped pecans.
5. Pour the mustard-pecan butter over the cabbage, and toss well to coat.

chicken broth, cabbage, green onion, salt, black pepper, pecans, butter, mustard

Taken from www.food.com/recipe/hot-slaw-cabbage-in-mustard-pecan-butter-222237 (may not work)