Recipes

Cabbage & Glazed Beets

Ready for a great-tasting veggie dish for dinner? Just “beet” it. Loaded with nutrients, this cabbage and beet recipe is something to write home about.
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Cuisine Continental

Servings 12 servings
Calories 1290.13 kcal

Ingredients

  

  • 1 teaspoon(s) butter
  • 2 teaspoon(s) sugar
  • 1/8 teaspoon(s) ground red pepper
  • 1 dash(es) black pepper
  • 1/8 teaspoon(s) ground cinnamon
  • 1/2 cup(s) chopped pecans
  • 1 cooking spray
  • 45 ounce(s) (3 -15 oz cans) whole baby beets, undrained
  • 4 tablespoon(s) red currant jelly
  • 4 tablespoon(s) red wine vinegar
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) white pepper
  • 24 tablespoon(s) thinly sliced shallots
  • 3 cup(s) coarsely chopped red cabbage

Instructions

 

  • Preheat oven to 325 degrees.
  • Melt the butter in a small saucepan over medium heat.
  • Add sugar, red pepper, black pepper, and cinnamon; cook 30 seconds, stirring constantly.
  • Remove from heat; stir in pecans.
  • Spread pecan mixture onto a baking sheet coated with cooking spray.
  • Bake at 325 degrees for 8 minutes; cool and set aside.
  • Drain beets in a colander over a bowl, reserving 3 tbsp liquid.
  • Combine reserved beet liquid, jelly, vinegar, salt, and white pepper; set aside.
  • Cut beets in half; set aside.
  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
  • Add shallots; saute 4 minutes or until tender.
  • Add cabbage, and saute 10 minutes or until tender.
  • Add jelly mixture and beets to skillet; bring to a boil.
  • Reduce heat; simmer, uncovered, 5 minutes or until liquid is slightly thick.
  • Spoon into a bowl and sprinkle with pecan mixture.
  • Ready in 50 min.

Nutrition

Calories: 1290.13kcalCarbohydrates: 244.14gProtein: 15.95gFat: 44.95gSaturated Fat: 6.6gCholesterol: 12.5mgSodium: 3887.71mgFiber: 19.64gSugar: 153.6g

Keyword Butter, Cinnamon, Vegetables
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