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.
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
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