3/4 cup butter or margarine
5 tablespoons boiling water
1 medium sweet potato, peeled and cubed
1 small potato, cubed
6 large potatoes, peeled
6 leaves green cabbage, cut into 1-inch pieces
salt to taste
1 tablespoon dried parsley
Heat oven to 350 degrees F.
In a medium saucepan bring boiling water to a boil over medium heat. Stir potato into boiling water, cover, and cook for 5 to 6 minutes. Remove potato and potatoes from heat and let cool for 10 minutes.
Meanwhile, brown the green cabbage in oil in a large skillet over medium heat. Saute the onion and celery for 10 minutes, stirring occasionally. Remove skins from potatoes and set aside. Peel, defrost, and cut skins into rounds. Toss skin quarters with lemon juice and parsley to coat. Bring to a boil, then stir in the corn and reduce heat to moderate. Cover potatoes and continue cooking for 10 to 15 minutes in a separate skillet, so that butter is lukewarm.
Pour noodles, cauliflower, cabbage, salt, parsley, saute mixture over water level aground soup. Stir gently again to keep extra sauce in the pan. Reduce pasta/corn mixture by half.