Beetroot with Cabbage
· 5 servings
Boil and grate the beetroot
Wash the beetroot and boil until tender. Let it cool, then peel and grate on a coarse grater.
Salt and let it stand
Shred the cabbage and sprinkle with a little salt. Just use a small amount. Mix well and leave to stand for a while. Then stir in the finely chopped onion.
Brine
Bring all the listed ingredients to the boil and let the sugar, sweetener and salt dissolve. Pour the hot brine over the cabbage, stir in the grated beetroot and leave to stand for 24 hours.
Seal and sterilise
Fill into clean jars, seal with lids and sterilise for 30 minutes at 80 °C.