Cabbage and Vegetables Soup

The Ingredients

• 1/2 head Green cabbage, shredded or chopped into bite-sized ribbons

• 2 large Carrots, sliced into rounds

• 2 stalks Celery, chopped

• 1 large Onion, diced

• 3 cloves Garlic, minced

• 1 can (14 oz) Diced tomatoes (fire-roasted adds a nice smoky touch)

• 6 cups Vegetable or Chicken broth

• 1 tsp Dried thyme or Italian seasoning

• 1 tbsp Apple cider vinegar (the “brightener”)

• Salt & Pepper to taste

• Optional: 1 zucchini or a handful of green beans for extra bulk.

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The Instructions

1. The Sauté: In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the onion, carrots, and celery (the mirepoix). Cook for 5–7 minutes until the onions are translucent.

2. Aromatics: Stir in the garlic and dried herbs. Cook for just 1 minute until you can smell the garlic.

3. The Liquid: Pour in the broth and the canned tomatoes (with their juices). Bring the mixture to a gentle boil.

4. The Cabbage: Stir in the shredded cabbage. It will look like a lot at first, but it will wilt down significantly as it cooks.

5. Simmer: Reduce the heat to low, cover, and simmer for 20–25 minutes. You want the vegetables to be tender but not mushy.

6. The Finish: Stir in the apple cider vinegar right before serving. This small amount of acid wakes up all the flavors. Season with plenty of black pepper.

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🥣 How It Fits Into Your Epic Menu

Dish Role	Flavor Profile	Benefit
The Starter	Light & Herbaceous	Opens up the appetite without filling you up.
The Side	Savory & Bright	Cuts through the fat of the Pork Belly and Ribeye.
The Late-Night Cure	Warming & Hydrating	Great for the day after such a heavy, indulgent meal.