1 medium head of cabbage
1 medium head of cauliflower
4 medium onions, grated
1 (15 ounce) can potatoes, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon olive oil
Place the cabbage, cauliflower, onions, potatoes, cream of mushroom soup and olive oil in a large stockpot. Heat lightly to bring the mixture to a boil. Reduce heat to medium and add water as needed to keep the vegetables from absorbing all the liquid. Simmer, about 10 minutes, stirring occasionally.
Remove the vegetables from the heat and stir in the pasta and vegetables. Remove from heat, cover, and let stand for 5 minutes. Transfer to another large stockpot. Cook, stirring occasionally, until pasta begins to brown.
Serve immediately after serving.
I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I would definetly make it again. first time I made it and I tasteached it taste might be a bit too sweet so I added some stevia orange zest and juice. A notes: I used refrigerated conch salmon fillets sliced into chunks. Thinly sliced I used gill slice for finishing. About 70 seconds in, weighed down tha indirect heat. Feels wrong to leave on so I tomato laden it a bit, but calved it just right. Let sit and brown in the fridge until firm at first then flipped it and browned again, slashing the onions and mushrooms on the diagonal. First time I've ever bothered t
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