For the cabbage soup, cut white cabbage into strips and chop carrots and cilantro. Heat canola oil in a large pot and sauté the vegetables and cilantro.
Add tomato paste and paprika powder and fry briefly. Deglaze with a dash of vinegar (I used walnut vinegar).
Pour in the vegetable soup and simmer for about 15 minutes – the cabbage should still be crunchy.
Season with salt and pepper and enjoy!
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