Core out a whole head of cabbage and roughly chop into 1” cubes or chunks.  Dice 1 onion. Mince garlic. Shred parmesan cheese.

In a large stock pot on medium heat, add 1 ½ tablespoon oil and sauté the onion for 5-6 minutes until it starts to soften.  Add in 1 tablespoon minced garlic and basil.

Then, add cabbage and sauté another 7-8 minutes stirring continuously until cabbage starts to change color.

Add 5-6 cups of water, just so that all the cabbage is completely covered. Bring the soup to a boil by turning up the temperature to high and then lowering it to a simmer once it reaches a boil.  Cover with a lid and let it cook for 30 minutes.  Stir occasionally. Start marinara instructions while cabbage cooks if making homemade. If using canned marinara, skip to the final step.

In a second pot, sauté vegetables (onion, celery, and carrot) in oil for 5-7 minutes until fully cooked and tender.

Add in garlic and cook 2 minutes over medium heat. Stir in salt, pepper, basil and oregano and cook for another minute.

Then, add in tomatoes and bay leaf cook over medium-low for 20 minutes. Re-season with salt!  It should taste a bit salty.

Once cabbage has cooked for 30 minutes, add in about 3 cups worth of marinara.  Stir and serve topped with parmesan and enjoy!