▢2 tablespoons olive oil ▢1½ cups onion diced (~½ onion) ▢1 cup celery chopped (~2 stalks) ▢1½ cups carrots peeled and sliced (~5 carrots) ▢2 cloves garlic minced ▢6 cups chicken broth ▢6 cups green cabbage (~½ head) ▢1 (15-ounce) can petite diced tomatoes ▢1 tablespoon Italian seasoning ▢½ teaspoon salt ▢½ teaspoon ground black pepper ▢Parmesan Rind optional For Garnish: ▢Parmesan Cheese shaved ▢Italian parsley chopped


Step - 1

In a large stockpot, simmer the oil over medium heat. Cook the onions, stirring intermittently, for 5 minutes, or until translucent.  

Cook the celery and carrots for an additional three minutes, stirring intermittently. Proceed to sauté the garlic for an additional 30 seconds.  

Step - 2

The cabbage, tomatoes, Italian seasoning, salt, and pepper should be added to the chicken broth.   

Step - 3

Cover, bring to a boil, then reduce heat to low and simmer until the cabbage is wilted, 15 minutes.  

Step - 4

Pour the broth into a bowl and garnish with Parmesan cheese shreds and parsley.  

Step - 5

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