Ingredients
Scale
- 1 large head of green cabbage, chopped into 1-inch pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 can (28 oz) crushed tomatoes or fire-roasted diced tomatoes
- 6 cups vegetable broth (low sodium preferred)
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by washing all your fresh produce thoroughly. Chop the cabbage into bite-sized squares, ensuring you remove the tough inner core. Dice your onions, carrots, and celery into uniform pieces so they cook evenly. Mince the garlic and set it aside for a few minutes to activate its beneficial compounds before cooking.
- Heat a large pot or Dutch oven over medium heat. Add a splash of water or a teaspoon of olive oil. Add the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions become translucent and the vegetables soften. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it burn.
- Add the chopped cabbage to the pot and stir to combine with the aromatics. Pour in the crushed tomatoes and the vegetable broth. Stir in the smoked paprika, oregano, and red pepper flakes. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, or until the cabbage reaches your desired level of tenderness. Stir in the apple cider vinegar during the last five minutes of cooking to brighten the flavors.
- Ladle the hot stew into deep bowls. Garnish generously with fresh chopped parsley. Serve as is for a light detox meal, or pair it with a slice of whole-grain sourdough bread if you want something a bit more substantial. Adjust the seasoning with a final pinch of salt and pepper before serving.
- Cook Time: 50 minutes