Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and saute for a few minutes until fragrant and tender, about 5-7 minutes. Add the garlic, then season with salt and pepper, oregano and cayenne, and cook for 1 more minute.
Stir in the diced tomatoes and the tomato paste and mix well with the other ingredients. Add the vegetable broth and bring to a boil. Stir in the cabbage and simmer for 20 minutes until cabbage softens.
Taste the soup and adjust seasoning as needed or add more water/broth to adjust the consistency.
Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge. Freezing Instructions: Cool the tomato cabbage soup completely. Then transfer it to single serving portions and store in a freezer safe container for up to 3 months.Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.