Cabbage And Beet Bake - cooking recipe

Ingredients

1 lb. medium fresh beets
6 c. coarsely shredded red cabbage
1 medium purple onion, thinly sliced and separated in rings
1 c. unsweetened apple juice
2 Tbsp. red wine vinegar
2 tsp. sugar
1/4 tsp. salt
1 c. dry red wine

Preparation

Trim stems and roots from beets.
Peel beets; cut into julienne strips.
Layer cabbage, onion and beets alternately in a 3-quart baking dish.
Combine wine and remaining ingredients, stirring well.
Pour over cabbage mixture.
Cover and bake at 325\u00b0 for 1 hour and 45 minutes or until vegetables are tender, stirring every 30 minutes.
Yield:
7 servings (64 calories per 1 cup serving).