Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 3 medium Celery stalks, diced
  • 4 cloves Garlic, minced
  • 3 Tbsp Tomato Paste (double concentrated)
  • 1 large head Green Cabbage, cored and chopped
  • 28 oz can Diced Tomatoes (undrained)
  • 8 cups low sodium Beef, Chicken, or Vegetable Stock
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 2 whole Bay Leaves
  • Salt (Kosher or Sea), to taste
  • Black Pepper, freshly ground, to taste
  • 1 Tbsp Red Wine Vinegar or Lemon Juice
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prepare the Mise en Place: Core and chop all vegetables (onion, carrots, celery, garlic, and cabbage) into roughly 1 cm dice/shreds. Consistency helps with even cooking. Measure out all dry seasonings and have the stock ready.
  2. Build the Flavour Base: Place a large Dutch oven or stockpot over medium heat and add the olive oil. Add the diced onion, carrots, and celery. Sauté gently, stirring occasionally, until the vegetables are softened and the onions are translucent (about 8–10 minutes). Do not brown them.
  3. Develop Umami: Clear a small space in the centre of the pot. Add the tomato paste directly to the hot base and cook for 2 minutes, stirring it until it deepens in colour and smells slightly caramelized. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Simmer the Soup: Pour a splash of the stock into the pot and scrape up any browned bits stuck to the bottom. Pour in the remaining stock, the canned diced tomatoes (with juice), the dried oregano, dried thyme, and bay leaves. Stir well.
  5. Add Cabbage and Cook: Add the chopped cabbage. Bring the soup to a rolling boil, then immediately reduce the heat to a low, steady simmer. Cover the pot and cook for 30 minutes, or until the cabbage is tender.
  6. Finish and Season: Remove the bay leaves. Taste the soup and season generously with salt and freshly ground black pepper. Stir in the red wine vinegar or lemon juice just before serving. Ladle the soup into bowls and garnish with fresh chopped parsley.