Yield: Serves 6 | Prep Time: 15 minutes | Cook Time: 30 minutes
Cabbage doesn’t get the attention it deserves. Not only is it filling enough to use in place of a protein, but it’s also a wonderful source of nutrition. It’s chock-full of vitamins K, C, and B6, among others. This recipe contains a slew of other veggies, too, so you can enjoy a new flavor in each bite!
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
1 zucchini, chopped
3 cloves garlic, minced
4 cups shredded green cabbage
1 cup fire-roasted diced tomatoes
3½ cups low-sodium chicken broth
1 tablespoon tomato paste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill, plus extra for garnish
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 bay leaf
½ cup chopped fresh parsley
Salt and black pepper (optional)
1 teaspoon balsamic vinegar
DIRECTIONS
1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 2 to 3 minutes or until softened.
2. Add the carrots, zucchini, and garlic and cook for 2 to 3 minutes or until fragrant and softened.
3. Add the cabbage, tomatoes, chicken broth, tomato paste, basil, dill, oregano, red pepper flakes, and bay leaf.
4. Bring to a boil. Lower to a simmer and cook for 25 minutes.
5. Remove the bay leaf. Stir in the parsley. Add salt and black pepper if needed. Stir in the balsamic vinegar.
6. Garnish with additional fresh dill. Ladle into bowls and serve.