Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced finely
  • 2 Tbsp Tomato Paste
  • 1 medium head Green Cabbage, core removed and shredded
  • 6 cups Low-Sodium Stock (Chicken or Vegetable)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 medium Yukon Gold Potatoes, peeled and diced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 2 Bay Leaves
  • Kosher Salt and Black Pepper, to taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Vegetables (Mise en Place): Dice the onion, carrots, and celery. Shred the cabbage and dice the potatoes separately.
  2. Start the Sweat: Heat the olive oil in a large stock pot over medium heat. Add the diced onion, carrots, and celery. Season lightly with salt.
  3. Cook Until Soft: Cook gently for 8–10 minutes, stirring occasionally. The vegetables should become translucent and soft; do not brown them.
  4. Add Garlic and Paste: Push the vegetables aside, create a small space, and add the tomato paste. Cook the paste for 1 minute until it darkens and caramelises. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Add Cabbage and Liquid: Stir in the shredded cabbage. Cook and stir for about 5 minutes until the cabbage begins to wilt and shrink down.
  6. Introduce the Liquids: Pour in the stock and the canned diced tomatoes (including the juice). Add the dried thyme, oregano, and bay leaves.
  7. Bring to a Boil: Bring the mixture up to a rolling boil over high heat, then immediately reduce the heat to a gentle simmer. Partially cover the pot.
  8. First Simmer: Simmer for 30 minutes, or until the cabbage is very tender but still holds its shape.
  9. Add Potatoes: Stir in the diced potatoes. Continue simmering, uncovered, for another 15–20 minutes, or until the potatoes are fork-tender.
  10. Final Seasoning Check: Remove and discard the bay leaves. Taste the soup and adjust the salt and pepper as needed. Optionally, add a tiny splash of vinegar or lemon juice to brighten the flavor.
  11. Serve: Ladle the soup into bowls and garnish generously with fresh chopped parsley.