Ingredients:

  • 4 cups shredded cabbage
  • 2 cups cauliflower florets
  • 2 cups diced zucchini
  • 1 cup sliced celery
  • 1 cup diced bell pepper
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups low sodium vegetable broth
  • 1 tbsp lemon juice
  • 2 cups chopped fresh spinach or kale

Instructions:

  1. Dice all vegetables into uniform pieces to ensure even cooking.
  2. Add the shredded cabbage, cauliflower, zucchini, celery, bell pepper, onion, and garlic to the Crock Pot.
  3. Pour in the olive oil and sprinkle the thyme, oregano, smoked paprika, salt, and pepper over the top; toss lightly to coat the vegetables.
  4. Pour the vegetable broth over the ingredients until everything is submerged.
  5. Cover with the lid and set to Low for 8 hours or High for 4 hours until the cabbage has softened.
  6. Turn off the heat and stir in the fresh spinach and lemon juice, allowing residual heat to wilt the greens.