New Year’s Day
- 1 pound of sausage
- 1 medium onion, chopped
- 1 large head of cabbage, chopped
- 1 can of cream of chicken soup
- 1 teaspoon crushed red pepper flakes
- 1/8 teaspoon white pepper
- 1 teaspoon salt
Generously grease a 10X10 or 13X9 casserole and set aside. Preheat oven to 350 degrees
Tradition has long held, especially in the southern United States, that cabbage should be eaten for good luck on New Year’s Day.
But, in fact, cabbage and other greens are worldwide choices for luck and prosperity for the new year.
Cabbage ( and another New Year favorite, black-eyed peas) was a great boon in the southern U.S. after the Civil War when food was scarce. A late, cold-friendly crop, it could be harvested right into January.
But you find cabbage pop up in other cultures, too. The German tradition of eating New Year sauerkraut (pickled cabbage) is one of the most famous.
This lovely New Year’s day dish goes well with pork roast or black-eyed peas and ham. You can serve this dish with a sprinkling of your favorite shredded cheese and a nice warm crusty bread.
In a large pan, over medium heat, brown sausage until almost completely cooked through. Add the onion and continue to saute for about five minutes, or until the onions begin to turn translucent.
Add cabbage to the mixture, a little at a time if necessary, and saute 5-7 minutes or just until it begins to wilt and reduce. Add the cream of chicken soup, crushed red pepper flakes, white pepper and salt, stirring to incorporate throughout the whole dish and continue cooking for about two minutes.
Transfer entire mixture into the casserole dish, cover tightly with heavy foil and bake for one hour. Remove from oven, stir to mix everything, as there is a thick sauce that is made during the bake time, and allow to cool for 10 minutes before serving. Serves 6-8.