Glazed Beets and Cabbage With Pepper-Toasted Pecans

Glazed Beets and Cabbage With Pepper-Toasted Pecans
14 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
Nutrition
127
6% daily value
12 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

8% 6

Saturated

2% 0

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

6% 19

Carbs (net)

- 16

Fiber

12% 3

Sugars

- 13

Sugars, added

- 4

Protein

4% 2

Cholesterol

- 0

Sodium

9% 215

Calcium

4% 42

Magnesium

8% 33

Potassium

7% 316

Iron

8% 1

Zinc

6% 1

Phosphorus

7% 49

Vitamin A

2% 14

Vitamin C

20% 18

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

2% 0

Vitamin B6

14% 0

Folate equivalent (total)

11% 43

Folate (food)

- 43

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

1% 0

Vitamin K

8% 9

Sugar alcohols

- 0

Water

- 140
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