In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion, 2 diced celery stalks, and 2 sliced carrots. Sauté for about 5 minutes until onions are translucent.

Add 3 minced garlic cloves and 1 tablespoon of freshly minced ginger to the pot. Cook for another minute, stirring to prevent browning.

Sprinkle in 1 teaspoon of turmeric powder, 1 teaspoon of paprika, and a teaspoon of fresh thyme along with salt and pepper to taste. Stir for about 1 minute.

Fold in half of the shredded cabbage and pour in 6 cups of broth. Bring to a simmer over medium-high heat.

Add remaining cabbage and any optional tomatoes, then reduce heat to low. Let simmer for 20-25 minutes until cabbage is tender.

Just before serving, squeeze in juice of half a lemon or add apple cider vinegar. Adjust seasoning with salt and pepper as desired.