Sweet and sour cabbage and radish relish

Ingredients:

• 1/4 red cabbage, thinly sliced
• 2 teaspoons of vegetable oil
• Half a small red onion, thinly sliced
• 1 large clove of garlic, crushed
• 0.5 cup apple cider (unfiltered apple juice without sugar)
• 2 tablespoons apple cider vinegar
• 1 teaspoon of sugar
• 1/4 small jicama, peeled and grated
• 2 tbsp beetroot horseradish (see preparation), drain the liquid
• 2 tbsp chopped fresh dill

Preparation:

1. Heat vegetable oil in a medium saucepan over medium heat. Add the onion, garlic, and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes. Add the cabbage, apple cider, vinegar, sugar, and black pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
2. Stir in jicama, beetroot horseradish, and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausages.
   
   Beetroot horseradish
   
   • 1 teaspoon white vinegar
     
   • 1 tsp. brown sugar
     
   • 2 tbsp. grated horseradish root
     
   • 1/4 teaspoon salt
     
   • 450 g beets (boiled, peeled, grated)
     
   
   Combine all ingredients in a large bowl. Place in clean, sterilized jars and store in the refrigerator for up to 2 weeks.