Preparation:
Roughly chop the onion and fry in a little oil for a few minutes, until starting to soften. Meanwhile drain and rinse the large can of beans and add these to the pan. Add the tomatoes and baked beans. Stir well to combine all ingredients. Add water and bouillon and bring back to the boil. Meanwhile remove the tough core and first couple of outer leaves and finely shred the cabbage. Add to the pan and stir. Add the dry pasta to the pan. Cook until the pasta and cabbage are tender. Serve with crusty bread. Tastes even better the next day! Serves 4.
