Ingredients
Scale
- 1 medium head green cabbage, cored and chopped (about 6 cups)
- 2 tablespoons olive oil or unsalted butter (olive oil for a lighter taste, butter for richness)
- 1 large onion, finely diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium vegetable or chicken broth (substitute with water plus bouillon cubes if needed)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon smoked paprika (optional, for a subtle smoky depth)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar or lemon juice (to brighten the flavors)
- Fresh parsley or dill for garnish (optional)
Instructions
- Start by heating the olive oil or butter in a large pot over medium heat. I always recall Mama Lou’s gentle hands moving swiftly around the kitchen as she sautéed onions, and it reminds me to be patient and attentive with this step.
- Add the diced onion, carrots, and celery. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. The sweet smell at this stage always makes me think of the cozy evenings Ouma and I spent chatting while helping Mama Lou prepare meals.
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic—it can turn bitter quickly.
- Add the chopped cabbage to the pot, stirring well to combine with the softened vegetables.
- Pour in the broth and diced tomatoes with their juice. Stir in the smoked paprika, dried thyme, and bay leaf. Season lightly with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer gently, uncovered, for about 45 minutes. This slow simmering is where the flavors meld beautifully. I often use this time to set the table or call Ouma for a quick kitchen catch-up.
- About 5 minutes before serving, stir in the apple cider vinegar or lemon juice. This small touch adds a bright, tangy note that lifts the entire soup, much like Mama Lou’s little secrets she’d whisper to me about balancing flavors.
- Remove the bay leaf, taste, and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley or dill for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
