Directions:
- Preheat oven to 325°.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.88 Kcal (741 kJ) | ||
| Calories from fat | 134.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.92g | 23% | |
|---|---|---|---|
| Sodium | 64.32mg | 3% | |
| Potassium | 189.88mg | 4% | |
| Total Carbs | 10.8g | 4% | |
| Sugars | 6.75g | 27% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 223.55 Kcal (936 kJ) | ||
| Calories from fat | 169.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.86g | 23% | |
|---|---|---|---|
| Sodium | 81.29mg | 3% | |
| Potassium | 239.98mg | 4% | |
| Total Carbs | 13.65g | 4% | |
| Sugars | 8.53g | 27% | |
| Dietary Fiber | 2.74g | 9% | |
| Protein | 2.47g | 4% | |
| Vitamin C | 18.7mg | 25% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 4% | |
| Calcium | 33.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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