1 1/2 Quarts chopped cabbage--about 1 1/4 pounds
1 1/2 C chopped onion
1 C sliced carrots
2 cloves minceed garlic
1/4 C butter or margarine
5C boiling water
4 bouillon cubes
3/4 t salt
1/4 t pepper
1/2 lb spaghetti, broken in half
1 C green beans (about 1/4 lb)

In large pot cook cabbage, onions, carrots, garlic in butter for 10 minutes, stirring frequently.  (Add any
leftover raw vegetables - zucchini, broccoli, cauliflower, etc.)  Add water, bouillon cubes, salt and pepper.  Bring to boil.  Gradually add spaghetti and beans while mixture continues to boil.  Cover and simmer until spaghetti is tender, stirring now and then.  Leftover cooked vegetables could be added just before spaghetti is done.  Non-vegans can serve with grated cheese.

This recipe is quite malleable as to amounts and kinds of veggies, etc.  We really enjoyed it.