2 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tbsp tomato paste
1 tbsp sweet paprika
1 medium head green cabbage (about 2 lbs), core removed and thinly sliced
3 medium carrots, peeled and chopped into 1/2-in pieces
1 bay leaf
8 c. low-sodium vegetable broth
1 (28-oz) can crushed tomatoes
1/4 c. apple cider vinegar
2 tbsp brown sugar or 3-4 chopped prunes or 1/2 c. golden raisins
1 tbsp fresh squeezed lemon juice
1 tbsp fresh squeezed orange juice
2 tsp grated orange peel
1/2 tsp cinnamon
Salt and pepper, to taste
1/4 c. chopped fresh parsley

1. Sauté the onion, garlic, tomato paste, and paprika:
   Heat the oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat. Add the onion and sauté until it softens slightly, about 3 minutes. Add the garlic, tomato paste, cinnamon and paprika and stir. Cook for another minute.
   
2. Add the soup ingredients:
   Add the cabbage, carrots, and bay leaf to the pot. Pour the broth, crushed tomatoes, vinegar, and brown sugar (or prunes or raisins) over the cabbage. Stir to combine.
   
   Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes.
   
3. Finish and serve:
   Add the lemon and orange juice and season with salt and pepper to taste. Add more sugar (or prunes or raisins) or seasoning as needed.
   
   Serve topped with fresh parsley and freshly ground pepper.
   
   Store any leftovers in an airtight container in the fridge for up to 5 days.