Ingredients:

  • 1 medium head of green cabbage, chopped (about 2 pounds / 900 grams)
  • 1 can (14.5 oz / 400 g) diced tomatoes, undrained
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 stalks of celery, diced
  • 1 bell pepper (any color), diced
  • 4 cloves of garlic, minced
  • 6 cups (1.4 L) vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Optional: 1 teaspoon hot sauce or a pinch of red pepper flakes for heat

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5 minutes.
  2. Stir in minced garlic and sauté for another minute until fragrant.
  3. Stir in chopped cabbage and bell pepper. Allow vegetables to soften for about 5 minutes, stirring occasionally.
  4. Pour in diced tomatoes (with juice) and vegetable broth. Add dried thyme and basil, and season with salt, pepper, and hot sauce (if using).
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the cabbage is tender.
  6. Taste and adjust salt and pepper as needed. Serve hot.