Shirley Magura, "Favorite Recipes Collected by St. Mary's Ladies Guild," St. Mary's Carpatho-Russian Orthodox Church, Endicott, NY, 1984, p. 253.

2 tablespoons oil
1 cup chopped onion
2 cups shredded cabbage
4 cups hot water
1 beef bouillon cube
1 teaspoon salt
3/4 teaspoon oregano
1/4 teaspoon pepper
1 (20 oz.) can kidney beans (rinsed and drained)
2 frankfurters, sliced

In Dutch oven saute onion in oil until tender (5 minutes). Stir in cabbage and saute 5 minutes longer. Add water, bouillon and seasonings. Cover and simmer 15 minutes. Add beans and frankfurters and simmer 5 minutes longer. 4 servings.