Ingredients
Scale
- 1 small head of green cabbage, shredded or chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes (no sugar added)
- 6 cups vegetable or bone broth
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Start by preparing all your vegetables to ensure the cooking process goes smoothly. Finely shred the cabbage into thin ribbons or chop it into bite-sized squares. Dice the onion, celery, and bell pepper into uniform pieces so they cook evenly. Mince the garlic and have your spices ready to go. Having everything prepped beforehand prevents the garlic from burning while you are still chopping the other ingredients.
- Place a large stockpot over medium heat. Add a splash of olive oil or a little bit of broth to prevent sticking. Sauté the onion, celery, and bell pepper for about 5 to 7 minutes until they become soft and translucent. Stir in the garlic, turmeric, and ginger, cooking for just one more minute until fragrant. Add the cabbage and toss it with the aromatics. Pour in the diced tomatoes and the broth. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the cabbage reaches your desired level of tenderness.
- Once the stew is finished simmering, remove the pot from the heat and stir in the apple cider vinegar. This adds a bright acidity that balances the earthy tones of the cabbage. Taste the soup and season with salt and black pepper according to your preference. Ladle the hot stew into deep ceramic bowls. Garnish with a generous sprinkle of fresh parsley or cilantro for a burst of color and extra vitamins. Serve immediately while steaming hot.
- Cook Time: 45 minutes