Ingredients:

  • 1 large head of Green Cabbage (approx. 2 lbs), chopped into 1-inch ribbons
  • 2 large White Onions, diced
  • 3 large Carrots, sliced into thin rounds
  • 1 bunch of Celery (including leaves), sliced
  • 2 Green Bell Peppers, deseeded and chopped
  • 6 cloves Garlic, minced
  • 1 can (28 oz) Fire-Roasted Diced Tomatoes (no salt added)
  • 8 cups Low-Sodium Vegetable Broth
  • 2 tbsp Tomato Paste
  • 1 tsp Ground Turmeric
  • 1/2 tsp Cayenne Pepper
  • 1 inch Fresh Ginger, grated
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Black Pepper

Instructions:

  1. In a large pot, cook the onions and celery with a splash of water (or a tiny bit of broth) until they are translucent and fragrant.
  2. Stir in the garlic, grated ginger, tomato paste, turmeric, cayenne, and black pepper.
  3. Cook for 2 minutes until the spices smell toasted and pungent.
  4. Pour in the fire roasted tomatoes and 8 cups of low sodium vegetable broth, scraping any bits off the bottom.
  5. Add the carrots, green peppers, and the entire head of chopped cabbage.
  6. Bring to a boil, then reduce heat and simmer for 35 minutes until the cabbage is tender and the carrots are soft.
  7. Stir in the apple cider vinegar and check for seasoning.