Ingredients:

  • 3 tbsp unsalted butter
  • 1 large yellow onion, thinly sliced into half-moons
  • 1 medium red bell pepper, cut into 1/2-inch strips
  • 1 medium green bell pepper, cut into 1/2-inch strips
  • 3 cloves garlic, minced
  • 1 medium head green cabbage, cored and chopped into 1-inch pieces
  • 2 cups low-sodium vegetable broth
  • 1 tsp coarse sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Place a large Dutch oven or heavy-bottomed pot over medium heat and melt the butter.
  2. Add the sliced onions and bell peppers; sauté for 5–7 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the vegetable broth, sea salt, black pepper, and smoked paprika, then increase heat to medium-high and bring the liquid to a rolling boil.
  5. Add the chopped cabbage to the pot and stir well to coat the leaves in the broth.
  6. Reduce the heat to medium-low, cover with a tight-fitting lid, and simmer for 15–20 minutes until the cabbage is tender and translucent.