|Canned red cabbage||1 Pound (1 Jar)|
|Shoestring beets with liquid||1 Pound (1 Can)|
|Canned french onion soup||15 Ounce (1 Can, French-Style Onion Soup)|
|Canned beef bouillon||10 1⁄2 Ounce|
|Red wine vinegar||3 Tablespoon|
|Brown sugar||3 Tablespoon|
In a large pan, combine red cabbage, beets and liquid, onion soup, beef bouillon, wine vinegar, and brown sugar.
Bring to a boil and simmer for about 5 minutes (or longer).
Serve in bowls and offer a choice of toppings: minced chives or commercial sour cream.
Makes 6 to 8 servings.