2 medium beets, peeled and julienned (about 500 ml/2 cups)
2 cups (500 ml) finely sliced green cabbage
6 cups (1.5 litres) chicken broth
1/4 cup (60 ml) flat-leaf parsley, chopped
Salt and pepper
In a saucepan over medium heat, brown the onion in the oil. Add the brown sugar and cook, stirring constantly, for 1 minute. Deglaze with the vinegar. Add the remaining ingredients except the parsley. Season with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer until the vegetables are tender, about 25 minutes. Add the parsley and adjust the seasoning.
Serve with open-face sausage and paprika sandwiches.
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