Ingredients
4 tablespoon extra virgin olive oil
2 cup carrots chopped
2 cup celery chopped
2 sweet onion about 1 ½ cups, chopped
4 teaspoon salt divided
1 teaspoon ground black pepper divided
8 garlic cloves minced
2 head red cabbage about 2 lbs – chopped
12 cups vegetable broth or stock
2 russet potato peeled and chopped (about 1 ½ cups)
4 tablespoon red wine vinegar
2 Fresh Parsley for garnish
STEP 1
In a large dutch oven, heat oil over medium high heat.
Add the carrots, celery and sweet onion to the Dutch oven and cook for 5 minutes or until tender.
STEP 2
Add 1 teaspoon of the salt, ¼ of the pepper and all 4 garlic cloves and cook for 1 additional minute, until fragrant.
Add the chopped cabbage to the skillet and cook for about 5 minutes, stirring often.
STEP 3
Carefully pour the broth over the cabbage and add the potato, stirring once to make sure everything is covered.
Bring to a simmer. Cover and cook for 20-30 minutes or until all the vegetables are tender.
STEP 4
Remove from heat, add the red wine vinegar, remaining salt and pepper and stir until well incorporated. Taste and adjust salt and pepper to your preference.
Top with fresh parsley for garnish and serve
Recipe by Kitchen Divas