4 cups of coarsely chopped cabbage (1/2 medium size head) 1 medium onion, coarsely chopped 1/4 cup of parsley, chopped 1 clove garlic, chopped 1 teaspoon of salt 1 teaspoon of oregano 1/4 teaspoon of pepper 3 tablespoons of oil 5 cups of beef broth one 16 ounce can of tomatoes or 2 cups of chopped fresh 1/4 pound of spaghetti, broken up 1 medium zucchini, sliced one 16 ounce can of red kidney beans
In a Dutch Oven, over medium heat, sauté cabbage, onions, parsley, garlic, salt, oregano and pepper in oil, stirring often, 5 minutes or until cabbage is crisp tender. Add broth and tomatoes, bring to a boil. Stir in spaghetti, zucchini and beans. Cook, stirring occasionally for 10 minutes or until spaghetti is of desired doneness Serves 8
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