Prep your vegetables. Core the cabbage and slice it into thin shreds. Dice the onion, slice the carrots and celery, and mince the garlic. Keep everything handy so the cooking moves quickly.

Sweat the aromatics. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until the onions are translucent and the vegetables start to soften, about 6–8 minutes.

Bloom the garlic and tomato paste. Add garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. It should darken slightly and smell sweet.

Add the cabbage. Pile in the sliced cabbage. It will look like a lot, but it cooks down. Toss to coat with the aromatics and tomato paste, cooking for 3–4 minutes to soften the edges.

Build the broth. Pour in 6–8 cups of broth, depending on how thick you like your soup. Add the bay leaf, dried thyme, 1 teaspoon salt, and several grinds of black pepper. If you like heat, add a pinch of red pepper flakes.

Simmer gently. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20–30 minutes, or until the cabbage is tender and the flavors meld. Stir a few times to prevent sticking.

Finish and balance. Remove the bay leaf. Taste and adjust salt and pepper. Stir in 1–2 teaspoons of apple cider vinegar or lemon juice to brighten the flavor. This small step makes a big difference.

Garnish and serve. Ladle into bowls and top with chopped parsley or dill. Serve with crusty bread, a dollop of yogurt, or a sprinkle of grated Parmesan if you like.