Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 6g)
  • 2 carrots, peeled and diced (approx. 1 cup, 120g)
  • 2 celery stalks, diced (approx. 1 cup, 100g)
  • 8 cups vegetable broth (2 liters)
  • 1 (28 ounce) can crushed tomatoes (approx. 800g)
  • 1 medium head of green cabbage, cored and shredded (approx. 8 cups, 600g)
  • 1 green bell pepper, seeded and chopped (approx. 1 cup, 150g)
  • 1 teaspoon dried oregano (approx. 2g)
  • 1 teaspoon dried basil (approx. 2g)
  • 1/2 teaspoon dried thyme (approx. 1g)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup chopped fresh parsley, for garnish (approx. 20g)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, garlic, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Pour in vegetable broth and add crushed tomatoes. Bring to a simmer.
  3. Stir in shredded cabbage and chopped bell pepper.
  4. Add oregano, basil, thyme, bay leaf, salt, and pepper. Bring back to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until cabbage is tender. Check seasoning and adjust as needed.
  5. Remove bay leaf. Ladle into bowls and garnish with fresh parsley, if desired.