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.