2 cups shredded cabbage (or 2 cups packaged cole slaw mix)
1 cup chopped onion
1 stalk chopped celery
2 Tbsp butter
15 oz can julienned beets, undrained
8 oz can tomato sauce
1 Tbsp brown sugar
1 bay leaf
2 Tbsp lemon juice
Saute cabbage, onion and celery in butter until soft in large
saucepan. Add tomato sauce, beets with juice, herbs, sugar and
enough water to cover ingredients. Bring to boil, reduce heat,
simmer 25-30 minutes. Add lemon juice a few minutes before serving.
Serve with chopped boiled eggs, sour cream and pumpernickel bread.