Ingredients
Scale
- 1 medium green cabbage, chopped
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Optional: red pepper flakes, bay leaf, parsley for garnish
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat.
- Sauté the Aromatics: Add onions, carrots, and celery. Cook for 5-7 minutes until softened.
- Add Garlic & Spices: Stir in garlic, thyme, paprika, and optional red pepper flakes. Cook for another minute.
- Load the Pot: Toss in chopped cabbage and diced tomatoes with their juices.
- Add Broth: Pour in the broth, add a bay leaf if using, and bring everything to a boil.
- Simmer: Reduce heat and simmer uncovered for 30 minutes or until cabbage is tender.
- Season: Add salt and pepper to taste.
- Finish: Remove bay leaf. Serve hot, garnished with fresh parsley if desired.
Notes
- Add Protein: Toss in some cooked sausage, shredded chicken, or canned beans.
- Spice It Up: A pinch of cayenne or a chopped jalapeño adds heat.
- Tomato Base: Prefer a richer tomato flavor? Add tomato paste or use fire-roasted tomatoes.
- Make It Low-Carb: Skip the carrots and add zucchini or mushrooms instead.
- Freezer-Friendly: Let it cool completely before freezing in portioned containers.