This is our family's favorite way to use the beets and cabbage that we get in our farm co-op shares in the summer. Since we have fresh beets, we use those instead of canned diced beets (although we do use canned diced tomatoes). While we do eat on the leftovers for a few days afterward, we have never had the opportunity to test the assertion about how well it freezes.

This stew works great in the crock pot which is how we always prepare it. Simply put everything (including the tomato paste) in the crock pot, turn it on in the morning and let it cook all day. The only issue we have is that it definitely needs salt (although the recipe DOES indicate to add salt as needed).