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

Ingredients

Directions:

  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.

Sign up for my mailing list (see link to the form, on the right margin of this page) to receive notices of my upcoming classes, demos and publication of my eCookbook, where the full recipes will be printed.


Other dishes I made that day are:

 

Leave a Comment

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Scroll to Top