New Years Day Cabbage

13 years ago

It's a must have in DH's family. It brings good luck!

Tomorrow we will have grilled baby back ribs, roasted sweet potatoes,and sauted cabbage.

No matter what the menu is some type of cabbage dish served. Sometimes egg rolls, slaw or vegetable soup.

When I lived in Florida black eyed peas were the must have food for good luck in the new year. I never cared for them but ate some anyhow!

Happy New Year everyone!

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Comments (7)

grainlady_ks
13 years ago
You do know cabbage is a long distance food....

You cook it for a day, smell it for a mile, and burp it for a week.....(snork)

I just couldn't resist adding that old "saw".

We don't have a New Year's Day lucky food, but I would gladly pick cabbage if I had to choose one.

-Grainlady
sushipup1
13 years ago
I rarely like cooked cabbage, except in Chinese dishes, but I love a good cole slaw. I will say that I did love my Mother's sweet and sour red cabbage, German style, but I've never made it. Maybe I should!
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My family, for generations back, begins the New Year with black-eyed peas with hog jowl or any cheap cut of pork (these are seasonings, not a main meat ), collard greens, and usually cornbread. I must add the vinegar sauce from a bottle of Trappey's Hot Peppers in Vinegar! Mom is upset that I cannot find old-fashioned hog jowls here. I use ham hocks instead, and I picked up a small smoked pork chop to add to Wes' plate. I forget to get fresh collards or kale last week while in town so I have to do with what the small convenience store here had on hand - frozen whole leaf spinach. It's a leafy green so it will do, and Wes loves spinach. I cooked my peas and ham hock yesterday. I added onions, garlic, diced green peppers, and diced tomatoes to the pot. To help reduce some of the fat I slow simmer the ham hock separately the day before, let it cool overnight, and remove the solidified fat before finely chopping the hock to add to the peas. At least it gives me an illusion of almost healthy! We'll have a small bowl of the flavorful peas for lunch with a side of spinach. We're going to the neighbors' for supper; I don't know what they'll be having, but I know it will be good. When I first got here I couldn't find "Trappey's Hot Peppers in Vinegar" anywhere. I was distraught! I moaned to my mom and to my best friend that I could never enjoy any type of greens, beans, or peas without Trappey's. That Christmas I received a box from Mom with six bottles in it. My friend also sent me six bottles. I was in pepper sauce Heaven and used every drop of every bottle. The commissary now carries it, and I try to always have three bottles in the house. When a bottle gets low on the vinegar, I remove the inner cap, poke the peppers with a skewer and refresh them with a top off of hot vinegar and a bit of salt. I do this only once. When that batch of vinegar is gone I use the key from my chatelaine to remove another well guarded bottle from the treasure room! Through the centuries the women of the household have had to lock and guard their tea, sugar, white flour, herbs, etc. I guard my pepper sauce! LOL We use the peppers, too, usually in any dish calling for red pepper flakes.
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tami_ohio
13 years ago
Here it will be pork and saurerkraut, and I will be eating cabbage and noodles, as I can't stand saurerkraut! I ate it once for DH's Polish grandmother, which made her happy, but she knew I would never eat it again! I do cook it, tho.

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rachelellen
13 years ago
I've always heard that cabbage smells bad, and repeats on one, but never that you cook it for a day! Eww...

I dearly love cabbage, chopped and stir fried with any number of flavorings/sauces to the point of being hot, but still a little crisp. I love it in soups, boiled dinner (I don't boil it quite to the mush my Mom did), slaws & salads, Asian pickles & sauerkraut. It is such a versatile and long-keeping vegetable. I've always at least one head (of several varieties) in my vegetable drawer because along with carrots and onions, as long as I've got some, we need never go without a fresh vegetable of some sort even if I've been spectacularly remiss about marketing.

One thing that I learned to do at a Japanese restaurant where I worked is to shred cabbage into paper thin slices using a Mandoline (or some such gadget) and soak the slices in several changes of cold water before drying them thoroughly in a spinner to be dressed as a salad.

Of course, one probably soaks out most of the vitamins in this fashion, but the thin cabbage slices get wonderfully crisp and make a really nice (and if you like, low fat) sub for cold slaw or green salad using your favorite vinaigrette or other dressing. You still get the fiber, anyway! :D
beachlily z9a
13 years ago
In Colorado, eating green chili on New Year's brought good luck. I'm in FL now so things change. I'm going to grill a couple of lobster tails and make risotto. With champagne. Sounds good here!
coconut_nj
13 years ago
Oh yes, must have cabbage, black eyes and pork. Cabbage represents folding money so that's for... money. Black eyes are for luck but also represent coins so are dual purpose. Pork is for the future. We're having cabbage cooked with some ham pieces I have in the freezer. Macaroni and cheese is a tradition of New Orleans and Christy's family so we're having that too, made with rigatoni. For the pork portion we're roasting a couple of pork tenderloins. Should be delish.
Lisa_in_Germany
13 years ago
My Mom always made cabbage and black-eyed peas. The kids don't care for cabbage and I don't care for black-eyed peas so I have kind of let the tradition dwindle.
Not sure what the traditional food on New Year is here.
Lisa

New Years Day Cabbage

Comments (7)

grainlady_ks

sushipup1

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