Yield: 2 Quarts
Work: 15 Minutes
Total: 1.25 Hours
2 Cups Beets, shredded
2 Cups Cabbage, shredded
2 Cups Carrots, shredded
2 Cups Onion, chopped
4 Cups Anything Stock
1 Tbsp Salt
Pot with Lid
In a large Pot, combine Beets, Carrots, Onion, and Stock, then bring to a boil and reduce to a simmer. Cook for 30 minutes.
Add Cabbage and cover, then cook for roughly 30 minutes, until Cabbage is tender. Season with Salt to desired flavor.
Can last for at least 5 days in the fridge in an airtight container.
Add Potatoes or other Vegetables you have or prefer.
Add Honey or Apple Butter to sweeten.
Add Red Wine Vinegar for some acidity.
Add Yogurt to individual portions.