Place a large stockpot or Dutch oven over medium heat and add the olive oil. Once shimmering, add the diced onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent and the carrots start to soften. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let the garlic burn.

Add the shredded cabbage to the pot and stir it well with the sautéed vegetables. Pour in the diced tomatoes (including the juices) and the broth. Add the oregano, thyme, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the cabbage is perfectly tender and the flavors have melded together.

Remove the bay leaves from the pot. If you want a little extra zing, stir in the apple cider vinegar at this stage. Taste the soup and adjust the salt and pepper if necessary. Ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley if desired. Serve immediately with a side of crusty bread or crackers.