Ingredients
Scale
- 1 medium head of green cabbage, shredded or chopped into bite-sized pieces
- 2 large carrots, peeled and sliced
- 2 stalks of celery, diced
- 1 large yellow onion, diced
- 4 cloves of garlic, minced
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 6 cups vegetable broth (low sodium)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1 tablespoon lemon juice or apple cider vinegar
- Fresh parsley for garnish
Instructions
- Start by prepping all your vegetables to ensure the cooking process goes smoothly. Chop the cabbage into uniform pieces so it cooks evenly. Dice your onion, celery, and carrots into small, consistent bites. Mince the garlic finely. Having everything ready before you turn on the stove prevents the garlic from burning and helps you manage the pot effectively.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, sautéing for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic, oregano, smoked paprika, and red pepper flakes, cooking for another minute until fragrant. Add the chopped cabbage and stir well to coat it with the spices. Pour in the vegetable broth and the diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the cabbage and carrots are completely tender.
- Once the vegetables are soft, stir in the lemon juice or apple cider vinegar to brighten the flavors. Taste the soup and add salt and black pepper as needed. Ladle the hot Cabbage Soup Stew into deep bowls. Garnish with a generous sprinkle of fresh parsley for a pop of color and extra vitamins. Serve it as is for a light detox meal or with a slice of whole-grain crusty bread for a more filling dinner.
- Cook Time: 50 minutes