INGREDIENTS
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1 T. olive oil
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1 c. yellow onion, chopped
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1/4 of a green bell pepper
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1 c. carrot, chopped
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1 c. celery, chopped
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3 garlic cloves, minced
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1/4-1/2 t. red pepper flakes
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1 t. dried oregano
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1 t. dried basil
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1 bay leaf
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1/2 head green cabbage (~3-4 cups), shredded
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1/2 c. tomato puree (see Notes)
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3 1/2 c. water (or broth of choice)
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1/3 c. fresh parsley, chopped
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lemon wedges, for serving, optional
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salt and pepper, to taste