This is my great-grandmother's recipe that continues to be a household favorite. My mom tells me how she used to wait for her mom to make this for dinner with a side of mashed potatoes. The way you're 'supposed' to eat this is to fill half of your spoon with mashed potatoes and fill the rest with soup.
My family tends to cook in very large quantities, but the great thing about this recipe is that it freezes well!
A couple of notes:
- if you really love beets, you can use two cans
- this recipe is dependent on your taste, so adjust to your liking! —Sarah Yaffa
Large (2 small) had of cabbage, shredded or chopped