Ingredients
Scale
- 1 large head of green cabbage, shredded or chopped
- 2 large carrots, sliced into rounds
- 2 stalks of celery, chopped
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by prepping all your vegetables. Remove the outer leaves of the cabbage, cut it into quarters, remove the core, and chop it into bite-sized pieces. Slice your carrots, celery, and onions. Mince the garlic and grate the fresh ginger. Having everything ready before you turn on the heat ensures the aromatics don’t burn.
- Heat a large pot or Dutch oven over medium heat with a splash of water or a teaspoon of olive oil. Add the onion, celery, and carrots. Sauté for about 5 to 7 minutes until the onions become translucent. Stir in the garlic, ginger, turmeric, and red pepper flakes. Cook for another minute until the spices become fragrant and coat the vegetables.
- Add the chopped cabbage to the pot and stir well to combine with the aromatics. Pour in the vegetable broth and the diced tomatoes (including the juice). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the cabbage and carrots are middle but not mushy.
- Turn off the heat and stir in the fresh lemon juice. This acidity is crucial as it brightens the earthy flavors of the cabbage. Taste the soup and add salt and black pepper as needed. Ladle the hot stew into bowls and garnish with a generous handful of fresh parsley. Serve immediately while hot.
- Cook Time: 45 minutes