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.
At a glance
- 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; 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.
Ready in 50 min
QUICK RECIPE SEARCH