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Nutrition info - 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.


Cabbage & Glazed Beets

Ingredients

For 12 people

  • 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

Directions

  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.


Ready in 50 min

Nutrition facts

  • Kcal: 107.51 kcal
  • Fibers (g): 1.64g
  • Sodium (mg): 323.98mg
  • Carbs: 20.35g
  • Fat: 3.75g
  • Saturated fat (g): 0.55g
  • Proteins: 1.33g