Ingredients
Scale
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 2 large carrots, sliced into rounds
- 2 ribs of celery, diced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth (low sodium preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Start by prepping all your vegetables to ensure the cooking process goes smoothly. Chop the cabbage into uniform pieces, discarding the tough inner core. Slice your carrots, celery, onion, and bell pepper. Mince the garlic finely. Having everything ready before you turn on the heat allows the flavors to develop evenly and prevents any ingredients from burning while you are busy chopping others.
- Heat a large pot or Dutch oven over medium heat with a splash of water or a teaspoon of olive oil. Add the onion, carrots, and celery, sautéing for about 5 to 7 minutes until the onions become translucent. Stir in the garlic and bell pepper, cooking for another 2 minutes until fragrant. Add the chopped cabbage, diced tomatoes (with their juices), vegetable broth, oregano, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the cabbage and carrots are tender.
- Once the vegetables are soft and the flavors have melded together, stir in the fresh lemon juice. This acidity brightens the entire dish and highlights the natural sweetness of the cabbage. Taste the soup and add salt and pepper as needed. Ladle the hot stew into deep bowls. Garnish with a generous sprinkle of fresh parsley for a pop of color and extra nutrients. Serve immediately while hot.
- Cook Time: 50 minutes