Joni Sare, cooking instructor

Sweet’n Sour Cabbage Soup

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



  1. Saute chopped cabbage in olive oil for 15 minutes, stir often.
  2. Add Pomegranate Vinegar.
  3. Season with Wild Porcini Salt, Hickory Smoked Salt and Ground Sumac.
  4. Add vegetable broth.

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Other dishes I made that day are:


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