Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced (approx. 150g)
  • 2 large Carrots, sliced into rounds (approx. 120g)
  • 2 stalks Celery, diced (approx. 100g)
  • 4 cloves Garlic, minced
  • 1 small head Green Cabbage, cored and shredded (approx. 800g)
  • 14.5 oz can Fire-Roasted Diced Tomatoes
  • 6 cups Low-Sodium Vegetable Broth
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 2 Bay Leaves
  • 1 tbsp Apple Cider Vinegar
  • 1/4 cup Fresh Parsley, chopped
  • 0.5 tsp Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots begin to show golden edges.
  2. Add the minced garlic and smoked paprika to the pot. Stir for 1 minute until fragrant, being careful not to burn the garlic.
  3. Add the fire-roasted tomatoes with their juices. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the shredded cabbage ribbons, dried oregano, and bay leaves.
  4. Pour in the vegetable broth. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover and simmer for 15-20 minutes until the cabbage is tender but still retains its structure.
  5. Remove the bay leaves. Stir in the apple cider vinegar and fresh chopped parsley. Season with salt and cracked black pepper to taste. Serve hot.