4 Portuguese sausages, cut in 1-inch pieces
4 meaty ham hocks
2 c. dried kidney beans
2 ribs sliced celery
1/2 c. elbow macaroni
1 (24 oz.) can peeled tomatoes
1 (8 oz.) can tomato sauce
1 sm. head cabbage
1 clove garlic, minced
14 c. water
1 tbsp. salad oil
1 lg. sliced onion

Soak beans overnight in the 14 cups of water. Next day, simmer with the ham hocks for 1 1/2 hours, until beans are tender. Saute garlic, onions, celery and sausage in oil. Add tomato sauce and when simmering, add to the beans and simmer for 15 minutes. Add the chopped cabbage, macaroni, tomatoes, salt and pepper to taste. Simmer for 20 minutes. Serves 16.