Ingredients
– 1 large head of cabbage, chopped
– 1 large onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 bell pepper, chopped
– 3 cloves garlic, minced
– 6 cups vegetable broth (or chicken broth)
– 1 can diced tomatoes (14.5 oz)
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Sharp knife
– Measuring cups and spoons
– Stirring spoon
– Ladle for serving
Step-by-Step Instructions
To kick things off, I start by heating the olive oil in my large pot over medium heat. Once it’s nice and hot, I add the diced onions, stirring them until they turn soft and translucent—usually about 3-4 minutes. This step fills the kitchen with such a lovely aroma that instantly makes me feel cozy. After that, I toss in the minced garlic and let it sauté for a minute more, being careful not to let it burn. The combination of garlic and onion sets the flavor foundation for the entire dish. (See the next page below to continue steps…)