Ingredients
- 15 pickled beets
- 2 sweet cherries (red)
- 550 gr cabbage (red)
- 80 ml wine vinegar (red)
- 60 gr crystallized ginger
- 60 gr onion (red)
- 60 ml safflower oil
- 7 gr parsley
Parsley sprigs Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.
