- 1 tbsp extra virgin olive oil (optional)
- 2 cloves of garlic, chopped
- 1 celery strip, chopped
- 1/2 onion, chopped
- 1 carrot, chopped
- 1/2 red bell pepper, chopped
- 1 pound cabbage (450 g), chopped
- 1 tbsp Italian seasoning (optional)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 bay leaves
- 4 cups vegetable stock or water (1 liter)
- 1 14-ounce can of crushed tomatoes (400 g)
- Heat the oil in a large pot and add the garlic, celery and onion. Cook over medium-high heat for about 5 minutes or until golden brown. If you don’t eat oil, just use some water or vegetable stock instead.
- Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
- Remove the bay leaves and serve immediately (I added some chopped, fresh parsley on top) or keep leftovers in an airtight container in the fridge for 4-5 days.
- Nutritional info has been calculated by using water, instead of vegetable stock.
- Serving Size: 1/6 of the recipe
- Calories: 72
- Sugar: 3.7 g
- Sodium: 307 mg
- Fat: 2.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 12 g
- Fiber: 3.8 g
- Protein: 2.4 g