Yield: 2 Quart
Work: 15 Minutes
Total: 1.25 Hours
Gather Ingredients and Tools, then prep Ingredients as indicated.
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.
2 Medium Beets, peeled and shredded
1 Medium Cabbage, shredded
4 Medium Carrots, peeled and shredded
1 Medium Onion, chopped
4 Cups Anything Stock
1 Tbsp Salt
Box Grater or Cuisinart with shredder attachment
Pot with Lid
Airtight Container for at least 5 days in the Fridge.