Ingredients
Scale
- 1 medium head of green cabbage, shredded or chopped
- 2 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by prepping all your vegetables to ensure a smooth cooking process. Shred the cabbage into bite-sized ribbons, discarding the tough inner core. Dice the onion, slice the carrots and celery, and mince the garlic and ginger. Gather your spices and broth so everything is within reach. Having your “mise en place” ready prevents the garlic from burning while you are still chopping other ingredients.
- 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 become translucent. Stir in the garlic, ginger, turmeric, and red pepper flakes, cooking for another minute until fragrant. Add the shredded cabbage and stir well to coat it in the spice mixture. Pour in the diced tomatoes and vegetable broth. 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 perfectly tender.
- Once the vegetables are soft and the flavors have melded together, turn off the heat. Stir in the fresh lemon juice to brighten the flavor profile and season with salt and pepper to taste. Ladle the hot stew into deep bowls. Garnish with a generous sprinkle of fresh parsley and an extra drizzle of olive oil if desired. Serve immediately while hot and cozy.
- Cook Time: 50 minutes