Cabbage Soup
Before cooking
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Steps as written in the recipe card.
5 stepsTiming varies by step
Ingredient prep checklist
- Onion: 1 onion (diced)
- Carrot: 1 large carrot (diced)
- Stalks Celery: 2 celery stalks (diced)
- Garlic: 2 garlic cloves (minced)
- Cabbage: ½ cabbage (chopped)
- Tomatoes: 1 (14-ounce) can diced tomatoes
- Parsley: ¼ cup roughly chopped fresh parsley
- Cracked Black Pepper: cracked black pepper (to taste)
medium-high heat
Cook the vegetables. Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4 to 5 minutes.
Step help
Watch for
Timing4-5 minute
for 4 to 5 minutes
Source
CABBAGE SOUP
References
This step uses
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 large carrot (diced)
Equipment reference
- Pot, required
large pot
Full ingredient reference
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 large carrot (diced)
- 2 celery stalks (diced)
- 2 garlic cloves (minced)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ cabbage (chopped)
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth (depending how thick or brothy you'd like it)
- 1 to 2 tablespoons lemon juice
- ¼ cup roughly chopped fresh parsley
- cracked black pepper (to taste)