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Ingredients
- 4 cups cabbage, thinly sliced
- 1½ lb fresh beets, shredded
- 5 small carrots, peeled cut lengthwise into halves then into 1″ pieces
- 1 parsnip, peeled, halved, and cut into 1″ pieces
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 lb. lean beef stew meat (optional)
- 1 can (14½ oz each) no-salt-added diced tomatoes
- 3 cans (14½ oz each) low-sodium organic beef broth
- ¼ cup lemon juice
- 1 Tbsp sugar
- 1 tsp ground black pepper
Directions
- Layer ingredients in a slow cooker in the order listed above.
- Cook for 7-9 hours on low heat.
Serve with sour cream & parsley (optional) if desired.
