Have you ever made a meal that had all the right things going for it – nutritious ingredients, easy preparation, visual appeal – the only problem was that nobody actually liked it?  Yeah, that’s what happened with this meal.

I still wanted to share it though, because I think it’s a really great recipe, especially for people following low-carb, gluten-free, or other special diets. It just didn’t suit my family’s tastes.  Also, if you’re used to eating borscht and you like it, then you’d probably like this version. We’re just not crazy about cabbage, so I think that’s why this one was a miss for us. I love the idea of cabbage more than eating it.

I mean, just look how gorgeous it is!  I could take hundreds of photos of red cabbage (actually, I think I may have).  It’s a photogenic vegetable, for sure.  Plus, it has numerous health benefits, including lowering blood sugar levels, increasing insulin production, boosting mental function, and promoting weight loss.

I felt like giving cabbage a chance to shine, and combined it with beets and garlic sausage in my slow-cooker.  It’s not really soup like your typical borscht, it’s much thicker like a stew.

As you can tell by their faces, they weren’t very enthusiastic about dinner.  Bennett had the best line ever: “Is this supposed to taste good? Because it doesn’t.”  I had to write a blog post just to share that gem.

Cole ate it, surprisingly enough, but didn’t want any more of it after that.

Ayla was unimpressed. I tried packing it in her daycare lunch the next day to see if maybe she might like it then, but the daycare staff told me she refused to eat any of it. Well, it was worth a shot.

Tony also informed me he didn’t like it very much. I didn’t love it either, but I didn’t hate it. I ate it a few times, but one person can only eat so many servings of borscht stew leftovers before it gets monotonous.

Ingredients

• 1 onion, diced
• 1 clove garlic, crushed
• 3 medium beets, peel and chopped
• 1 can (15 oz) diced tomatoes
• 1 red bell pepper, diced
• 1 ring of garlic sausage, sliced
• 1/2 head of red cabbage, shredded
• 1 tsp smoked paprika
• salt, to taste
• sour cream (optional)

Instructions

1. Combine all ingredients except salt in the slow cooker.
2. Cook for 8 hours on low.
3. Add salt, to taste.
4. Serve in bowls with a dollop of sour cream on top, if desired.

Do you remember a meal that was a flop with your family? Tell me I’m not the only one!