If your holiday season was jam packed like mine and full of traditional food and treats, the beginning of 2017 will be all about cleansing and getting back into routine. Growing up in New Orleans, my family always ate black eyed peas and cabbage on New Year’s Day for luck and financial prosperity in the new year. I decided to stick with tradition which is great for both my budget and cleansing with simple foods. Of course cabbage can be cooked a variety of ways, but I kept it simple with the ingredients to keep cabbage as the star. Check out my the recipe below and I wish everyone luck and prosperity in the new year and its adventures.
1 head of cabbage (2-3 lbs)
4 slices of thick bacon (approx. 1/4 lb)
1 1/2 cups of diced yellow onion
1/4 cup apple cider vinegar
1 tbsp. sugar
3 cups of water
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. onion powder
1 tsp. cayenne pepper
1. Heat a large pot over medium-high heat and add bacon. Flip after 3-4 minutes and then reduce to medium heat .
2. Peel and dice the onion while bacon cooks.
3. Remove bacon and place on a paper towel and add onion to the bacon drippings in the pot. Stir and add 1/2 cup of water to prevent sticking.
4. Break off darker large leaves if attached, rinse and slice the larger leaves into thirds and stack them before slicing them into strips. Add to pot and stir.
5. Rinse the remaining head of cabbage, cut off rough end and cut in half. Remove the core from each half by slicing in a “v” around the core for easy removal.
6. Cut each half into large chunks, then a large dice like you would an onion. Add to the pot and stir.
7. Chop bacon into large pieces and add to the pot.
8. After 15 minutes, add vinegar, sugar, and seasonings. Stir well and cook for 15-20 minutes. If serving with rice, start rice and set the timer for both.
9. Serve and enjoy.