This recipe created by critique group member Pam for our recent potluck. The incredible fragrance of beets and sausage floated through the kitchen and we all murmed: mmmm. Of course, it took attention away from the delish kimchi I brought: fiery orange, overripe, pickled cabbage, reeking with garlic, exploding with enough hot to knock you out when you merely passed within proximity.
Cook together for 45 min to an hour:
· Juice of 1 lb can of pickled beets
· 3 cans beef broth (add water – optional)
· ¼ cup margarine
· 1 medium onion (chopped)
· the beets – cut up
· 1 tart apple – chopped
· 1 lb. polish sausage – or a little less (optional)
· 1 lb (approx) cut up red cabbage
Cook all for about 20 minutes more.
Get the stew cooking, and tomorrow I’ll give you the recipe for the Black-eyed Pea Cornbread.