For those who haven’t seen it, I have a newly-hatched recipe blog. If you want to know what a family of 6 whose head is on a low-sodium diet eats, check it out sometime.
2 c chopped cabbage
1 can no salt added beets, diced
1 tbsp olive oil
1 tbsp garlic
1/2 tsp ground black pepper
1 tsp dill
1 c red wine vinegar
1/2 c water
Heat olive oil in a saucepan over medium heat (setting 5 on a radiant cooktop). Toast garlic for about 45 seconds, then add cabbage. Saute for a minute, then add all remaining ingredients and stir. Cover pan, wait for it to boil, then reduce heat to low and simmer for about 30 minutes.
You could serve this topped with sour cream, and could also add a dash of salt if you’re so inclined.
To turn it into a soup, add a quart of beef broth and a diced onion and simmer for about an hour instead of 30 minutes.