Stuffed Cabbage and Beet Stew

"Top prize goes to this hearty stew that starts with convenient frozen stuffed cabbage rolls. Put it together in less than half an hour--"

1 (14-ounce) package frozen stuffed cabbage rolls in tomato sauce
1 large onion, thinly sliced
2 tablespoons butter or margarine
1 (16-ounce) can julienne beets, with canning liquid
1 (8-ounce) can stewed tomatoes
sour cream
whole wheat, rye, or pumpernickel bread slices (optional)

Let cabbage rolls stand at room temperature about 10 minutes to thaw; cut into 1-inch slices. Meanwhile, in a large saucepan, cook onion in butter until tender but not brown. Add undrained beets, stewed tomatoes, and cabbage rolls with tomato sauce. Cover; cook about 15 minutes or until heated through, stirring occasionally. Top each serving with a dollop of sour cream. Pass bread with stew, if desired.--F. Hill, Long Beach, Calif.

Serves 4.

[clipped from "Better Homes and Gardens"]