Ingredients
- 15 pickled beets
- 2 sweet cherries (red)
- 6 c cabbage (red)
- 3/8 c wine vinegar (red)
- 1/4 c crystallized ginger
- 1/2 c onion (red)
- 1/4 c safflower oil
- 1/4 c parsley
Parsley sprigs Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.
