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
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
1cooking 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
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.