- 1 medium shredded beet
- 2 cups shredded cabbage
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 3/4 cup of water
- 2 teaspoons salt
- Place all ingredients in a medium skillet, on medium heat
- Once the cabbage and beets begin to soften, reduce the heat to low and let simmer with a lid on for about 10 minutes, stirring occasionally
- After 10 minutes remove the lid. If there is liquid still in the pan, turn the heat back to medium and continue cooking until the liquid has evaporated.
- Cool and serve.
We love to add this to our falafel, but it would be pretty tasty on a sandwich, or just served as a side.