Step 1. Heat the oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until just tender. Add the garlic, oregano, cumin, paprika, and cayenne. Cook for 1 minute more.
Step 3. Add the cabbage in batches, pressing each batch down to submerge it in the liquid. Bring to a boil before reducing the heat. Simmer covered for 20 minutes, stirring occasionally.
Storage: Refrigerate leftover Best Cabbage Soup in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to three months.