Step 1

Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat the olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat as necessary to make sure the garlic does not burn).

Step 2

Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about ½ to ¾ teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).

Step 3

Season. Add the turmeric, cumin, coriander, and Aleppo pepper and toss to coat the vegetables with the spices.

Step 4

Simmer. Add the diced tomatoes (with their juices) and the broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.

Step 5

Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Enjoy!