• 2 carrots
  • 2 stalks of celery 
  • 1 onion (diced) 
  • Extra virgin olive oil 
  • Salt to tase
  • Fresh garlic 
  • Oregano - 1/2 tsp 
  • Basil - 1/2 tsp
  • Parsley - freshly washed and chopped 
  • Diced tomatoes
  • Vegetable broth  



Dice up your carrots and celery and sauté them in olive oil. Add your diced onions and continue sautéing until slightly golden then add in your fresh garlic. 
Add in some salt, oregano and basil. Pour in your shredded cabbage and let it sweat, stirring occasionally.
Then add your vegetable broth followed by some crushed tomatoes, fresh lemon juice. Boil on medium flame, and when cooked feel free to add in fresh chopped parsley and a fresh lemon slice to garnish.