1/3 cup Greek olive oil
1 medium onion, chopped
2 whole carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, peeled and minced
2 medium potatoes, peeled and chopped
1 small head cabbage, chopped
8 cups water
1 teaspoon dried Greek oregano
1 teaspoon dried thyme
1 teaspoon salt plus more, to taste
Pepper, to taste
Juice of 1 fresh lemon
Chopped, fresh parsley, to garnish
How to Prepare Greek Cabbage Soup: Add oil to a large soup pan and set the heat
to medium. Add the onions and saute for about five minutes, or until
translucent. Add the celery and carrots and saute for another five or six
minutes, or until the carrots just begin to get soft. Add the garlic cloves and
potatoes and saute until the potatoes begin to soften. Add the cabbage, water,
oregano, thyme, salt and pepper and set the heat on medium-high. Cover the pan
and let the soup come to a boil. When it does, drop the heat to about two or
three and simmer the soup for about one hour, until all the vegetables are
soft. Add the fresh lemon juice and fresh parsley just before ladling the soup
into bowls.</p>
