Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 lb green cabbage, thinly shredded
  • 2 medium Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
  • 1 can (14.5oz) diced tomatoes with juices
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter or oil over medium heat. Add the diced onion and sauté until translucent and fragrant (about 3 minutes).
  2. Stir in the minced garlic and oregano, cooking for just 60 seconds until the garlic smells nutty and toasted.
  3. Stir in the shredded cabbage and diced potatoes. Pour in the diced tomatoes and vegetable broth. Add the bay leaf, salt, and pepper.
  4. Increase heat to medium-high and bring to a boil, then immediately reduce to a simmer. Cover partially and cook for 8-10 minutes, or until the potatoes are fork-tender and the cabbage has wilted into a soft, velvety texture.
  5. Remove the pot from heat. Stir in the lemon juice (or vinegar) and fresh parsley.