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Ingredients
  • 1 tbsp butter
  • 1 cup onion, diced
  • 1 cup carrots, sliced
  • ½ cup celery, diced
  • 1 tsp garlic, minced
  • 5 cups cabbage, chopped (about ½ head of green cabbage)
  • 2 14 oz. cans petite diced tomatoes, (preferably with garlic and basil)
  • 4 cups Vegetable or Chicken Stock, low sodium
  • ¼ tsp fennel seeds, crushed
  • ¼ tsp ground coriander seeds
  • ⅛ tsp ground cumin
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper
  • 1 tbsp freshly chopped parsley
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