Simple Cabbage Soup
Letting cabbage sweat down with the aromatics before adding liquid is crucial - it releases natural sweetness instead of that raw cabbage funk. The lemon juice stirred in at the end keeps it from tasting like diet food.
Ingredients
- 3 tbsp olive oil
- 2 medium onions ~2 cups, diced
- 2 large carrots ~1.5 cups, diced
- 3 celery stalks ~1.5 cups, diced
- 4 cloves garlic minced
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1.5 tsp Diamond Crystal kosher salt
- 1 small head green cabbage ~8 cups, chopped
- 1 can diced tomatoes 14 oz, undrained
- 7 cups vegetable broth
- 3 tbsp lemon juice
- 1/3 cup chopped fresh parsley
- Freshly ground black pepper
Instructions
- Heat olive oil in large pot over medium-high heat.
- Add onion, carrot, and celery; cook 5 minutes until softening.
- Add garlic, oregano, basil, and salt; cook 1 minute until fragrant.
- Add cabbage; cook 5 minutes, stirring frequently until wilted.
- Add broth and tomatoes; bring to simmer and cook uncovered 10-15 minutes until vegetables are tender.
- Remove from heat; stir in lemon juice and parsley.
- Season with black pepper and additional salt to taste.
Notes
Vegetables should be tender but not mushy. Cabbage will reduce significantly during cooking.