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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 cups cabbage, shredded (or 2 cups packaged cole slaw mix) |
1 cup onion, chopped |
1 stalk celery, chopped |
2 tablespoons butter |
1 (15 ounce) can beets, julienned and undrained |
1 (8 ounce) can tomato sauce |
1 tablespoon brown sugar |
1 bay leaf |
1 pinch rosemary |
2 tablespoons lemon juice |
Directions:
1. Saute cabbage, onion and celery in butter until soft in large saucepan.
2. Add tomato sauce, beets with juice, herbs, sugar and enough water to cover ingredients.
3. Bring to boil, reduce heat, simmer 25-30 minutes.
4. Add lemon juice a few minutes before serving.
5. Serve with chopped boiled eggs, sour cream and pumpernickel bread.
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