Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 3 large Carrots, sliced into coins
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 medium head Green Cabbage (approx. 2 lbs), cored and shredded
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 6 cups Low-Sodium Beef or Vegetable Broth
  • 1 tbsp Apple Cider Vinegar
  • Salt to taste
  • Cracked Black Pepper to taste
  • Fresh Parsley for garnish

Instructions:

  1. Heat the extra virgin olive oil in a large heavy-bottomed stockpot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the paste turns a deep brick-red and becomes fragrant.
  3. Increase the heat slightly and add the shredded cabbage in batches. Toss frequently for 5-7 minutes until the cabbage loses volume and develops small charred, golden edges.
  4. Pour in the fire-roasted diced tomatoes (with their juice), broth, dried oregano, and smoked paprika. Bring the mixture to a rapid boil.
  5. Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes to allow the flavors to meld.
  6. Right before serving, stir in the apple cider vinegar. Season with salt and cracked black pepper to taste. Garnish with fresh parsley.