Glazed Beets and Cabbage With Pepper-Toasted Pecans

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

Description

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