Start with homemade chicken stock- (even the organic kind in the carton from the grocery store has evaporated cane juice)
Shred 1 cup cabbage per 2 cups broth
Shred one beet
Finely chop the green onion
Boil the cabbage and beet in the chicken stock until they are tender, add the onion, cook until the onion is wilted, salt to taste and serve hot
a tsp or so of apple cider vinegar can be added if you like sour things
(if you can have dairy products, a spoon full of sour cream is a really delicious garnish)
