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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is from WSU Extension Office. It doesn't say how much it makes so once again I'm guessing. I hope I'm close. Ingredients:
4 cups beets, peeled and diced |
4 cups shredded cabbage, chopped small |
1/2 cup onion, chopped |
1 bell pepper, chopped |
1 teaspoon horseradish sauce |
1 1/2 cups sugar |
3/4 cup vinegar |
Directions:
1. In water, in pan on stove, cook beets until tender. Drain, set aside. Saute cabbage, onion, peppers until tender. Add beets back to pan and add horseradish sauce, sugar and vinegar. Simmer 15 minutes. Keep in refrigerator in covered container. Use within one week.
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