Ingredients
Scale
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 2 large carrots, sliced into rounds
- 3 stalks of celery, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric powder
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by washing all your fresh produce thoroughly. Chop the cabbage into small, manageable pieces, removing the tough inner core. Slice the carrots and celery into uniform pieces to ensure even cooking. Mince the garlic and dice the onion. Having everything ready before you turn on the stove makes the cooking process smooth and stress-free.
- Place a large Dutch oven or soup pot over medium heat. Add a splash of water or a teaspoon of olive oil and sauté the onion, carrots, and celery for about 5 to 7 minutes until they soften. Stir in the minced garlic, oregano, paprika, and turmeric, cooking for another minute until fragrant. Add the chopped cabbage, diced tomatoes (with their juices), and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the cabbage is tender but not mushy.
- Once the vegetables are perfectly cooked, stir in the apple cider vinegar to brighten the flavors. Season with salt and pepper to your preference. Ladle the hot stew into deep bowls. Garnish with a generous sprinkle of fresh chopped parsley for a pop of color and extra nutrients. Serve immediately while hot and steaming.
- Cook Time: 50 minutes