Carrots & cabbage?
This combo is pretty common from my experience, and the cabbage turns sweet whilst cooking. I make a soup/stew with it that's pretty good, with a base of onions, celery, a can of tomatoes, potatoes, a legume (currently chick peas), and other vegetables you have lying around: spinach, eggplant, etc.
This soup is extremely flexible: I make a large pot, then portion into a smaller one when ready to eat. Then add your spices, condiments, and extras: garam masala, turmeric, cayenne; or basil, oregano, thyme and parmigiano reggiano; beef and barley; etc.
I made the soup. I used the carrots, cabbage and added a fennel bulb, onion and can of tomatoes as suggested by link 930. I shredded all of the vegetables using just a knife and added them to a large heavy pot with a little water, covered the pot, brought it to a boil and then lowered to a simmer. As the vegetables softened I mashed them and added extra water as needed. For spices I used ground black pepper, salt, cumin and Tabasco sauce. My note about adding spices; I use very little to start and add them towards the end of cooking. Cooking time was around an hour and a half.
I find most soups made by others to be way over spiced with salt being the biggest culprit. This destroys the tastes of the individual ingredients. Like listening to a symphony where the brass is constantly playing at full volume. Using Tabasco, and only a few drops, can add a subtle node to the flavor without being incendiary to the palate and also reduce the needed salt. Soup is much better the second day after it has a chance for the flavors to intensify. Soup is the one thing that you can make better than any restaurant. Try it.