Heat the oil in a Dutch oven over medium high heat. Saute the cabbage, onion, carrots, celery, bell pepper, and garlic for 3-5 minutes or until the garlic is aromatic, do not brown the vegetables.
Add the green onions, thyme, parsley, dill, bay leaf, black pepper, red pepper flakes, and salt and stir well over medium heat for 1 minute.
Add the vegetable broth and diced tomatoes. Bring to a boil and then reduce the heat to low and simmer for 30-40 minutes or until the vegetables are tender but not falling apart. Add the vinegar. Taste add more salt and pepper if desired.
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