Cabbage Vegetable Broth (Print Version)
# Ingredients:
01 -
2 medium Yukon Gold potatoes, chopped.
02 -
4 finely minced garlic cloves.
03 -
¾ teaspoon fine sea salt.
04 -
1 pound small green cabbage, shredded.
05 -
1 can (15.5 oz) white beans, rinsed and drained.
06 -
1 teaspoon thyme (dried).
07 -
1 celery stalk, chopped.
08 -
2 tablespoons of white wine vinegar.
09 -
4 cups of veggie stock.
10 -
2 (14.5 oz each) cans of fire-roasted diced tomatoes.
11 -
1 medium yellow onion, finely chopped.
12 -
2 large carrots, diced.
13 -
2 tablespoons good quality olive oil.
14 -
Black pepper to your liking.
15 -
Fresh parsley leaves for topping.
# Instructions:
01 -
Add oil to a pan, toss in onions, carrots, celery, and sprinkle on some salt and pepper. Let them soften for 8 minutes.
02 -
Splash in the vinegar, mix well, then pour in tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme.
03 -
Cover with a lid and let it bubble for about 20-30 minutes until the potatoes and cabbage are soft.
04 -
Taste it, adjust seasoning as needed, and sprinkle fresh parsley on top just before enjoying.
# Notes:
01 -
Pairs perfectly with crunchy bread.
02 -
Works great as a make-ahead option.
03 -
A solid choice for meal prepping.