• 1 medium green cabbage, cut into strips
• 3 carrots, sliced ​​into rounds
• 3 celery stalks, diced
• 1 large onion, chopped
• 1.5 liters of broth (chicken, vegetable or beef)
• 2 tablespoons of sunflower or olive oil
• 1 tbsp of Herbes de Provence with garlic flower
• Salt and pepper to taste

1. Prepare the vegetables: Wash and chop the cabbage, carrots, celery and onion.
2. Sauté the onion: In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the vegetables: Stir in the carrots, celery, and cabbage. Sauté for 5 minutes to coat the vegetables well with the flavors.
4. Incorporate the stock and herbs: Pour the stock into the pot. Add the Herbes de Provence to the garlic flower. Bring to a boil.
5. Simmer: Reduce heat, cover and simmer for 30 minutes, or until vegetables are tender.
6. Season: Add salt and pepper to taste. Mix well before serving.

Q: Can cabbage soup be frozen for later consumption?
A: Yes, cabbage soup freezes very well. For best results, let it cool completely before transferring it to airtight containers. It will keep for up to three months in the freezer. To reheat, thaw it in the refrigerator and then reheat it over low heat to preserve the texture.

Q: What type of cabbage can be used if green cabbage is unavailable?
A: You can use red cabbage, which will add a colorful hue to the soup, or Savoy cabbage for a more tender texture. The taste will still be delicious, but each variety will offer a slightly different experience.

Q: Is this soup suitable for a vegetarian or vegan diet?
A: Absolutely! For a vegan version, use vegetable broth and replace the butter or any added dairy products with vegetable oil. You'll get a rich and flavorful soup that suits your dietary choices.

Q: How can the flavors of this soup be enhanced even further?
A: For a more pronounced flavor, add a splash of cider vinegar at the end of cooking. You can also grate some aged cheese, such as cheddar or parmesan, over it just before serving.

Q: What side dishes go well with this soup?
A: This soup pairs perfectly with a loaf of homemade bread, garlic croutons, or even a crisp green salad. For a more substantial meal, add small pieces of pâté or firm cheese on the side.