16 large, peeled potatoes
2 tablespoons olive oil
1/2 tablespoon vinegar
1 teaspoon salt
1 teaspoon ground black pepper
4 cups Brussels sprouts
1 cup bushel cabbage
4 medium heaping cups chicken broth
4 spaghetti squash, peeled and diced
Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat. Fry the potatoes until golden brown, about 3 to 8 minutes per side. Stir in vinegar, salt, pepper, 3 or 4 cups Brussels sprouts, and bushel cabbage. Reduce heat to medium-low and stir in chicken broth, brake nest, celery, and chicken. Simmer 20 minutes and serve.
Drain excess juices from Brussels sprouts, and cover with approximately one cup spaghetti squash. Spread over hot casserole in a single layer.
Bake at 375 degrees F (190 degrees C) for several hours.