Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped 
  • 2 large carrots, peeled and chopped 
  • 1 celery stalk, chopped 
  • 4-5 cups shredded cabbage (about 1/2 small cabbage) 
  • 1 cup crushed tomatoes
  • 1 cup spinach 
  • 1-litre vegetable stock 
  • 1 tsp herbs de Provence
  • salt & pepper to taste

Instruction

  • Heat the olive oil in a pot on medium-high heat then add the onion and sautee until translucent, about 2 minutes. 
  • next add the garlic, carrots and celery and continue to sautee for 2-3 minutes until the veggies are slightly tender, then add the cabbage and mix together. Season with herbs to Provence, salt and pepper.
  • Add the crushed tomatoes and vegetable stock and bring to boil for 2 minutes, then cover and let simmer on low for 30 minutes. Then add the spinach and let wilt for 5 minutes before serving. 
  • Taste and adjust seasoning if needed.