Cabbage & Glazed Beets

Cabbage & Glazed Beets

Cabbage & Glazed Beets
You want a great-tasting veggie dish for dinner. So just beet it. Loaded with nutrients, this cabbage and beet recipe is something to write home about.
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At a glance
Main Ingredient:
Cooking Method:
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Course/Dish:
Makes:
12 servings

Ingredients
  • 1 tsp. butter
  • 2 tsp. sugar
  • Dash of ground red pepper
  • Dash of black pepper
  • Dash of ground cinnamon
  • 1/2 cup chopped pecans
  • Cooking spray
  • 3 (15 oz.) cans whole baby beets, undrained
  • 1/4 cup red currant jelly
  • 1/4 cup red wine vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. white pepper
  • 1 1/2 cups thinly sliced shallots
  • 3 cups coarsely chopped red cabbage

  • Methods/steps
    1. Preheat oven to 325 degrees.
    2. 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.
    3. 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.
    4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots; sauté 4 minutes or until tender. Add cabbage, and sauté 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.
    Additional Tips
    Ready in 50 min

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