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Chop the cabbage into bite-sized pieces.
Slice the carrots thinly so they cook evenly with the cabbage.
Dice the onion small to create the flavor base.
Chop the celery stalks to the same size as the carrots.
Mince the garlic finely, adding extra if desired.
Add the bone broth, diced tomatoes with juice, dried thyme, and dried oregano to the pot.
Season with salt and pepper to taste, starting with a light amount.
You can also add broccoli or other vegetables as desired.