Glazed Beets and Cabbage With Pepper-Toasted Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 teaspoon stick margarine |
2 teaspoons sugar |
dash of ground red pepper |
dash of black pepper |
dash of ground cinnamon |
1/2 cup chopped pecans |
cooking spray |
3 (15-ounce) cans whole baby beets, undrained |
1/4 cup red currant jelly |
1/4 cup red wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1 1/2 cups thinly sliced shallots |
3 cups coarsely chopped red cabbage |
Directions:
1. Preheat oven to 325°.
2. Melt the margarine 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° for 8 minutes; cool. Set aside.
3. Drain beets in a colander over a bowl, reserving 3 tablespoons 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 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; sprinkle with pecan mixture.
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