Handwritten recipe for veg supper
by: salvagedrecipes

Veg Supper with Cabbage, Beans, and Macaroni

veg supper
Veg Supper is a practical, no-frills one-pot meal that reflects everyday home cooking from a time when simplicity and thrift mattered. Built around cabbage, beans, onions, and macaroni, it’s the kind of supper that could be made quickly with what was on hand, stretched to feed several people, and still feel warm and satisfying. The note “ten min! 1 pot” hints at how important speed and efficiency were in busy kitchens. Parsley flakes and garlic salt add just enough seasoning to make the vegetables comforting rather than bland. This dish isn’t flashy, but it’s honest, filling, and rooted in the kind of economical cooking that defined weeknight meals for decades.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

  • 1 tbsp oil (or butter)
  • 1 onion (medium, diced)
  • 3 cups early curly cabbage (chopped )
  • 1 cup kidney beans (cooked, drained)
  • 1 cup dry macaroni
  • 2 ½ cups water (or vegetable broth)
  • 1 tsp garlic salt
  • 1 tsp dried parsley flakes
  • 1 tbsp fresh parsley (optional, for finishing)

Instructions
 

Step 1: Start the Base

  • Heat oil or butter in a large pot over medium heat.
  • Add diced onion and cook until soft and translucent.

Step 2: Add Vegetables

  • Stir in chopped cabbage.
  • Cook 3–5 minutes until it begins to wilt.

Step 3: Build the Supper

  • Add kidney beans, macaroni, and water or broth.
  • Stir well to combine.

Step 4: Season and Simmer

  • Add garlic salt and parsley flakes.
  • Bring to a gentle boil, then reduce to a simmer.

Step 5: Finish Cooking

  • Cook 10–12 minutes, stirring occasionally, until macaroni is tender and liquid is mostly absorbed.

Step 6: Serve

  • Taste and adjust seasoning if needed.
  • Finish with fresh parsley if desired.

Tips

  • Use elbow or small shell pasta if macaroni isn’t available
  • Add diced carrots or celery for extra vegetables
  • Swap kidney beans for white beans or chickpeas
  • Finish with a drizzle of olive oil for richness
  • Add black pepper or red pepper flakes for heat
  • Stir in a handful of grated cheese before serving
  • Make it soupier by adding extra broth
  • Use leftover cooked pasta to shorten cooking time

Nutrition

Calories: 320kcalCarbohydrates: 52gProtein: 12gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 680mgPotassium: 620mgFiber: 9gSugar: 6gVitamin A: 1800IUVitamin C: 42mgCalcium: 90mgIron: 3.2mg
Keyword budget meal, cabbage, comfort food, one-pot, pantry cooking, quick supper, vintage
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