Cabbage soup is so good for you, it had it's own diet!
Lots of fiber, colorful vegetables, no added fats and full of flavor ~ a little bit sweet and a little bit savory. I mean, how gorgeous is that purple?
This is a dish with a lot of ingredients, and makes a lot of servings, but is not at all complicated. You will need:
1 small purple cabbage, chopped
3 cups vegetable stock
1-28 oz. can peeled tomatoes in their own puree (or a 28 oz. can of tomato puree but I like the pieces)
4 carrots, peeled and chopped
5 small celery stalks, chopped
1 large onion, chopped
2 cloves garlic, chopped
2 TBSP apple cider vinegar
1-2 TBSP fresh lemon juice
8-10 thyme sprigs (discard once cooked)
If you use an Instant Pot, chop everything and throw it right into the pot, liquids included.
Set it on manual for 15 minutes and go relax. When it finishes, release the steam, turn off the pot, but leave covered for another hour or so as the ingredients continue to soften.
If you use a large pot, saute the onion and garlic and then toss in the carrots and celery to get them cooking (8-10 minutes maximum.) Add the remaining ingredients and let it all simmer over low-medium heat for 45 minutes, stirring occasionally. You'll know when it's done as everything is very tender.