Ingredients:

  • 1 medium head green cabbage, chopped (about 2 pounds / 900 grams)
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz / 410 g), with juices
  • 6 cups vegetable broth (1.5 liters)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 tablespoon apple cider vinegar (15 ml)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Wash and chop the cabbage, onion, carrots, and celery. Mince the garlic.
  2. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  3. Stir in the minced garlic, dried thyme, salt, and pepper. Cook for another minute until fragrant.
  4. Add the chopped cabbage to the pot. Pour in the vegetable broth and diced tomatoes, mixing well.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes or until cabbage is tender.
  6. Stir in apple cider vinegar and adjust seasoning with additional salt and pepper if necessary.
  7. Ladle hot soup into bowls and garnish with fresh parsley and Parmesan cheese, if desired.