Ingredients

• 1 (14 ounce) can beets, sliced
• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 1 1/2 cups red cabbage, shredded
• 1 (19 ounce) can tomatoes
• 2 cups water
• 1/4 cup red wine vinegar
• 1 (10 ounce) can beef stock
• 1 teaspoon sugar
• 1 teaspoon dried dill
• salt & pepper
• sour cream (for garnish-optional)

Instructions

1. Drain the beets, saving the liquid. Cut the beets into strips.

2. In a large saucepan, melt the butter & cook the onion until softened.

3. Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.

4. Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.

5. Cover and simmer for about 30 minutes or until the cabbage is very soft.

6. Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.