German Red Cabbage and Beets

- 3 medium beets, peeled
- 6 cups shredded red cabbage
- 1⁄4 cup sweet red wine
- 1⁄2 cup red wine vinegar
- 1⁄2 teaspoon sugar, or to taste
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt, or to taste
Instructions:
Beet juice stains. To peel beets easily without staining your fingertips, peel them under slowly running water. The juice will rinse away before it has time to stain your fingertips.
- Bring 8 cups water to a boil in a Dutch oven. Add the beets and return to a boil.
- Reduce the heat and simmer, covered, until the beets are tender, about 15 minutes. Remove the beets from the Dutch oven using a slotted spoon. Reserve the cooking liquid in the pot .
- Add the cabbage to the cooking liquid and stir until well coated. Let stand, covered, for 10 minutes. Drain the cabbage, reserving 1⁄4 cup of the cooking liquid.
- Whisk together the 1⁄4 cup reserved cooking liquid with the wine, vinegar, sugar, pepper, and salt in a small bowl.
- Arrange the cabbage in a 2- quart casserole and top with the beets. Pour the cooking liquid mixture evenly over the top. Cover the dish with plastic wrap and let stand for at least 15 minutes.
- Serve hot or cold. The casserole keeps well in the refrigerator for 3 to 4 days.