I created this soup for the Cooking Demo at Williams-Sonoma, July 10th (following a trip to the Farmer’s Market) in Los Gatos.
A couple of the people who stopped by knew that cabbage is good for the stomach, protecting against, and aiding recovery of, stomach ulcers. This brought back memories of when I first started juicing, in 1991 while working at the Contra Costa Times – in a large room with dozens of employees. A coworker, Kevin, had stomach ulcers and I would bring in cabbage juice for him to drink throughout his shift. Another humorous memory: he was a baseball fan and would randomly blurt out “WAY BACK!” …at least 3 times during the shift, some nights I’m sure the count was close to 30. Well, I digress, here is the soup I made:
Sweet’n Sour Cabbage Soup
- Green Cabbage
- Olive oil
- Pomegranate Vinegar
- 8 cups vegetable broth
- Wild Porcini Salt
- Hickory Smoked Salt
- Ground Sumac
- Saute chopped cabbage in olive oil for 15 minutes, stir often.
- Add Pomegranate Vinegar.
- Season with Wild Porcini Salt, Hickory Smoked Salt and Ground Sumac.
- Add vegetable broth.
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Other dishes I made that day are:
- Spicy Asian Bok Choy Chopped Salad
- Steamed Swiss Chard w/Mustard and Pomegranate Vinegar
- Tomato, Green Bean Chopped Salad w/White Truffle Oil and Pomegranate Vinegar
- Cilantro Butter w/Garlic Rosemary Bread
- Strawberry Smoothie w/Pomegranate Vinegar