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But a 6.5 litre slow-cooker, in a thick-walled ceramic Cup, which will be sweating at a temperature of 95 degrees C, beets in a delicious sauce of grated onion, freshly squeezed Apple juice and vinegar beloving.

Squeeze the juice from fresh apples. Measure out 125ml is half a Cup. Combine in the bowl of a slow cooker beets, grated onions, juice and vinegar. Add 1/4 tsp salt and a pinch of freshly ground pepper. Put the cover on and up in the "LOW" for 5 hours. During this time, you need a couple of times to mix the beets, so all of it was covered with a fragrant sauce. As hard vegetables and beets are including very slow getting ready in the slow cooker, you should never cut the beets into pieces larger than 2.5 cm X 2.5 cm

Beets became perfectly soft, but perfectly retained its shape. And besides that, cooked this way the usual not-so-delicious store-bought beets somehow becomes sweet and delicious.

30 minutes before gotovnosti beets. to remove the top with cabbage leaves, cut the stalk and cut across the leaves into "ribbons" with a width of about 3 cm Onion cut into thin chetvertfinalny, and the garlic in thin slices.

In a large cast iron skillet over medium heat warm the oil, add the garlic and finely chopped onion. Cook for 6 minutes until softening, but not to change colors. Season to taste with salt and pepper, mix with the cabbage and cover pan with a lid. Lifting the lid, stir the cabbage around every 2-3 minutes. Cabbage should be magcaisa, but remain fresh colors and with a little "crunch"-not perezhivajte! I cook the cabbage for about 20 minutes, and if you make a salad, then 10 minutes.

Will transfer the cabbage to a warm serving dish. With a slotted spoon and put beets on top of the cabbage. Drench with a liquid in which it languished. Sprinkle with the crumbly curd cheese, or cottage cheese and serve immediately. Although in the book this dish is served as a hot appetizer, I love it cold the next day, season with mayonnaise.