Ingredients
- 2 medium onions, chopped
- 6 large garlic cloves,chopped
- 1 teaspoon crushed chili flakes, or adjust to heat level (or can use hot sauce to taste)
- 4 cups water
- 4 cups chicken broth (or use all broth or all water)
- 2 (14.5 ounce) cans Italian-style stewed tomatoes, undrained
- 1 tablespoons chicken bouillion granules (add in if using all water)
- 1/4 cup dry red wine, can omit
- 3 large fresh whole beets, peeled and diced
- 1/2 large head cabbage, cored and coarsely chopped (or 1 small cabbage)
- Brown sugar, optional and to taste
- Seasoned salt and fresh ground black pepper, to taste
How to Make
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Step 1: In a large stockpot, heat olive oil over medium heat (use enough oil to lightly coat the bottom of you pot).Add in onions; cook until onion is transparent, about 5 minutes. Add in garlic and chili flakes; cook 2 minutes.
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Step 2: Stir in water, broth, stewed tomatoes with juice bouillon granules, wine and beets and cabbage; bring to a boil. Reduce heat to low and simmer partially covered until the beets are tender and the cabbage is soft (about 1 to 1 1/2 hours). Season with salt and pepper and brown sugar if you like during and after cooking time.
We hope you enjoy this recipe!
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