Ingredients:

  • 1 medium onion, chopped (150g)
  • 2 stalks celery, sliced (80g)
  • 1 green bell pepper, diced (120g)
  • 3 cloves garlic, minced (9g)
  • 1 medium head of cabbage, shredded (900g)
  • 6 cups water (1.4L)
  • 2 large tomatoes, diced (300g)
  • 1 can diced tomatoes, 14.5 oz (411g)
  • 1 tsp salt (6g)
  • 1/2 tsp black pepper (1g)
  • 1 tsp dried oregano (1g)
  • 1 tsp paprika (2g)

Instructions:

  1. Place the chopped onion, celery, and bell pepper into the pot. Cook over medium heat until the onions become translucent and the peppers soften.
  2. Stir in the minced garlic and cook for 60 seconds until the aroma is pungent.
  3. Add the shredded cabbage and diced tomatoes. Pour in the water. Stir in the salt, pepper, oregano, and paprika.
  4. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot and simmer for 20-25 minutes until the cabbage is tender and the broth has a golden hue.
  5. Remove the lid and stir vigorously to ensure the flavors are well-integrated. Taste the broth and adjust with lemon juice or hot sauce if desired. Serve hot.