Ingredients:

  • 2 tbsp olive oil
  • 1 small head green cabbage (approx. 2 lbs), cored and chopped into 1-inch ribbons
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 ribs celery, sliced into 1/4-inch crescents
  • 4 cloves garlic, smashed and minced
  • 28 oz diced fire-roasted tomatoes (with juices)
  • 8 cups vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes

Instructions:

  1. Prep the cabbage. Remove any wilted outer leaves from your 2 lb green cabbage. Cut it into quarters, remove the tough core, and chop the rest into 1 inch wide ribbons. Note: Consistent sizing ensures the cabbage cooks evenly during the searing phase.
  2. Sear the cabbage. Heat 2 tbsp olive oil in your 6 quart Dutch oven over medium high heat. Add the cabbage in two separate batches, letting it sit undisturbed for 2-3 minutes per batch until the edges are charred and golden brown. Remove and set aside.
  3. Build the aromatic base. Reduce the heat to medium. Toss in the diced yellow onion, sliced carrots, and celery. Sauté for 5-7 minutes until the onions turn translucent and soft.
  4. Infuse the spices. Add the 4 cloves of minced garlic, 1 tsp dried oregano, 1/2 tsp smoked paprika, and 1/2 tsp red pepper flakes. Stir constantly for 1 minute until the aroma of toasted spices fills the room.
  5. Deglaze and combine. Pour in the 28 oz of fire roasted tomatoes (with juices) and the 8 cups of vegetable broth. Scrape the bottom of the pot with your spoon to release any browned bits.
  6. Simmer the base. Return the seared cabbage to the pot. Bring the mixture to a gentle boil, then immediately turn the heat down to low. Simmer uncovered for 15 minutes until the cabbage is tender but still has a slight bite.
  7. Add the greens. Stir in the 1 cup of trimmed green beans and the sliced zucchini. Continue to simmer for another 10 minutes until the zucchini is translucent and the green beans are vibrant.
  8. The final touch. Remove the pot from the heat. Stir in the 2 tbsp of apple cider vinegar. Taste the soup and add 1 tsp kosher salt and 1/2 tsp cracked black pepper as needed.