Directions
- 1Cut the cabbage in half, remove the core, and chop into bite-size pieces.
- 2Heat olive oil in a large pot over medium-high heat.
- 3Add chopped onions and minced garlic; sauté until softened.
- 4Add carrots, celery, and chopped cabbage. Season with salt and pepper. Cook for 5 minutes.
- 5Add turmeric, cumin, coriander, and Aleppo pepper. Toss to combine.
- 6Add canned diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer.
- 7Add chopped parsley, green onions, grated fresh ginger, lemon zest, and lemon juice.
- 8Stir well and serve.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium head green cabbage, cored and chopped
- 2 sticks celery sticks, chopped
- 2 carrots carrots, sliced into thin rounds
- 1 big pinch Kosher salt
- 1 big pinch Black pepper
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon Aleppo pepper or red pepper flakes
- 1 28-ounce can canned diced tomatoes
- 3 cups low sodium vegetable broth
- 1 cup chopped parsley leaves
- 3 onions green onions, trimmed and sliced
- 1 inch piece fresh ginger, peeled and finely grated
- 1 large lemon, zested and juiced
Equipment
large potknifecutting boardmetal colanderspatula
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