In large soup pot, saute onion, carrots and celery with EVOO, oregano salt and pepper for about 5 minutes or until onion is translucent. Add water or more EVOO if needed so it doesn’t stick to pot.

Add roughly chopped cabbage to pot, mix then add vegetable broth to cover all vegetables. If needed, add more vegetable broth or just water. 

Simmer for 1 hour or until cabbage is soft enough to your liking. Add red pepper flakes if you prefer your soup spicy.

Oregano is a great antibacterial agent but you can use less if you prefer.