Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 2 carrots, peeled and chopped (approx. 120g)
  • 2 celery stalks, chopped (approx. 100g)
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon dried thyme (1g)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick!) (0.5g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 medium head of green cabbage, cored and shredded (approx. 700g)
  • 1 teaspoon salt (5g), or to taste
  • 1/2 teaspoon black pepper (2g), or to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Stir in oregano, thyme, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
  3. Pour in vegetable broth and crushed tomatoes. Bring to a simmer.
  4. Stir in shredded cabbage.
  5. Reduce heat to low, cover, and simmer for 30-40 minutes, or until cabbage is tender.
  6. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish with fresh parsley, sour cream/yogurt, and a squeeze of lemon juice, if desired.