In a large pot, heat olive oil over medium-high heat. Add diced onion, carrot, and diced celery; sauté for 4-5 minutes until vegetables are softened and onion is translucent.

Stir in minced garlic, dried oregano, dried basil, and a pinch of salt; cook for another minute until fragrant.

Toss in chopped cabbage, stirring frequently for about 5 minutes until it wilts slightly.

Pour in vegetable broth and add canned diced tomatoes; bring to a gentle simmer for 10 minutes until cabbage is tender.

Remove from heat and stir in fresh lemon juice, chopped parsley, and cracked black pepper to taste; serve warm.