Serves: 8
Total Calories: 154
Prep time: n/a
Cook time: 15 minutes
Total time: 15 minutes

4 cups cabbage, coarsely chopped (1/2 medium head)
1 medium onion, chopped
2 tablespoons dried parsley
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon black pepper
3 tablespoons melted bacon drippings or vegetable oil
5 cups beef broth, make from bouillon if needed
1 (16-ounce) can diced tomato or 2-cups fresh
4 ounces macaroni or other pasta on hand, (break up spaghetti if used)
1 medium zucchini, sliced
1 (16-ounce) can red kidney beans

In a 12” Dutch oven, over medium heat, sauté cabbage, onion, parsley, garlic, salt and oregano in the bacon fat; stirring often for 5 minutes, or until cabbage is crisp-tender.

Add broth, and tomatoes; bring to a boil. Stir in pasta, zucchini, and beans. Cook, stirring occasionally for 10 minutes, or until pasta is of desired doneness.

Nutritional Facts:

Serves: 8
Total Calories: 154
Calories from Fat: 2

More Recipes from the Cast Iron "Covered Wagon" Cookin' Cookbook:
Bouquet Garni
Turkey Gumbo
Gene Autrey Texas Chili
Lime Chicken Soup
Sausage and Barley Stew
Whatever and Dumplings
Cajun Bean Soup
E-Z Beef Stew
Minestrone Soup
Fish Camp Pot sticker Stew
Chicken Gumbo
Chili Cheese Soup
Hot Water Soup
Trash Stew
Navy Bean Soup
Ranch-Style Chicken Soup