|Potatoes||2 , cut up|
|Celery||1⁄2 Bunch (50 gm), cut up|
|Carrots||5 , cut up|
|Onions||2 , cut up|
|Parsley||1⁄2 Bunch (50 gm), chopped|
|Olive oil||2 Tablespoon|
|Canned beets||15 Ounce|
|Canned tomato sauce||8 Ounce|
|Garlic||2 Clove (10 gm), minced|
|Cabbage head||1 Small, chopped|
|Sour cream||1⁄2 Cup (8 tbs)|
Combine the beef shanks and 21/2 cups water in a slow cooker; cook on High for about 2 hours.
Saute the potatoes, celery, carrots, onions and parsley in the olive oil in a skillet for 2 to 3 minutes; remove vegetables to the slow cooker.
Place the undrained beets, tomato sauce, garlic and cabbage in the slow cooker in the order listed.
Cook on Low for 6 to 10 hours.
Top each serving with 1 to 2 tablespoons of sour cream.