Glazed Beets And Cabbage With Pepper-Toasted Pecans

• 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

1. Preheat oven to 325u0b0.
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 325u0b0 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; saute 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.

margarine, sugar, ground red pepper, black pepper, ground cinnamon, pecans, cooking spray, baby beets, red currant, red wine vinegar, salt, white pepper, shallots, red cabbage

Taken from www.myrecipes.com/recipe/glazed-beets-cabbage-with-pepper-toasted-pecans (may not work)