Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Ground beef |
| 16 ounces | Frozen Italian mixed |
| \N \N | Vegetables |
| 2 cans | Water |
| 2 cups | Shredded cabbage |
| \N \N | Grated Parmesan cheese |
| 1 can | Condenced tomato soup |
| 1 teaspoon | Dried basil |
| ½ cup | Uncooked elbow macaroni |
In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen vegetables, undiluted soup, water and basil. Heat to boiling, stirring occasionally. Simmer 15 minutes. Stir in cabbage and elbow macaroni. Cook until tender. Sprinkle with grated cheese. SERVES 6.