Ingredients:

  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 small head of green cabbage, shredded or chopped
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 1 can (14.5 oz) crushed tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice or apple cider vinegar
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter or oil over medium heat. Add the onion, carrots, and celery. Stir occasionally for 5–7 minutes until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Stir in the smoked paprika and oregano, coating the vegetables in the spices to toast them. Pour in the crushed tomatoes and vegetable broth. Increase the heat to medium-high and bring the liquid to a gentle boil.
  3. Add the cubed potatoes first and simmer for 8 minutes. Then, stir in the shredded cabbage. Reduce heat to low, cover, and simmer for another 10–12 minutes until the cabbage is tender but still holds its shape.
  4. Remove the pot from heat. Stir in the lemon juice or apple cider vinegar. Taste and add salt and pepper to finish.