Step 1

Directions:Step 1In a medium-large Dutch oven (or a large pot with a lid), heat oil over medium heat, until shimmering.Step 2Add diced onion and a large pinch of kosher salt and cook until translucent. About 8 minutes — stirring occasionally. Add minced garlic and cook until fragrant, about 45 seconds.Step 3Add sliced cabbage, celery and all remaining seasonings and recipe ingredients. Stir to mix well and cover with a lid for 40 minutes on low heat.Step 4Cook the cabbage soup until the cabbage is tender, about 40 minutes. Serve in a bowl with fresh parsley, dill, fresh black pepper, ghee, or a drizzle of olive oil.Enjoy!References:Effect of polyphenols extracts from Brassica vegetables on erythrocyte membranes (in vitro study). (2012, September 23).Tilg, H. (2015, November 09). Cruciferous vegetables: prototypic anti-inflammatory food components.Ambrosone CB, Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics. Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-

Step 2

2009.Kusznierewicz, B, Bartoszek A., Wolska, L et al. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities, and proteins. LWT Food Science and Technology 2008, 41, 1-

Step 3

2008.PIN IT