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Dec 28, 2016 By Joe Carei for The 5 min read

When thinking of what to eat for good luck for the New Year, cabbage comes to the forefront.

There’s the corned beef and cabbage of New England, the Blackeyed peas and cabbage of the south and the pork and sauerkraut that stretches from the Jersey Shore to the Midwest.

There are many reasons that cabbage represents the luck of the New Year. Some say “eat poor on New Year, eat rich the rest of the year.” Others say, “Eat sour cabbage for a sweet New Year.” Many cultures feel that cooked cabbage and other greens resemble folded money, predicting fortune for the New Year.

This history of cabbage is long and rich. The Greeks used cabbage juice as a joint tonic and a digestive remedy. Egyptians worshipped it. Aristotle ate it to keep his head clear. In the Middle Ages, cabbage was a staple for most European cultures. It was economical and easy to grow. So much so, almost all of the early settlers to the new world made sure they brought cabbage seeds. Because of its extended growing season and shelf life, it has allowed them to survive long voyages and even longer winters. Today the Cabbage Soup diet goes through waves of popularity, and it works. Many naturopathic specialists use cabbage juice to treat ulcers.

Nutritionally, cabbage is a superfood. It is full of vitamin C, potassium, iron and calcium. Obviously it is full of fiber, and vitamin A. The National Cancer Institute lauds cabbage for its ability to protect against breast cancer and reduce carcinogens. It has also been shown to reduce the risk of colon cancer.

Many people turn their nose up at cabbage, literally. They oppose cabbage because it has a sulfuric smell that intensifies as it is cooked. The smell is not the only reason that you shouldn’t overcook cabbage. The longer it is cooked, the more nutrients get reduced. Cabbage contains a lot of natural sugars, and the later it is harvested, the tastier it is. Winter cabbages, those exposed to an early frost, are apt to have more natural sugars.

Many people see cabbage as a comfort food; it reminds them of growing up. Cabbage was served with roasts and stews. Today, however, many are enjoying cabbages in many ways and discovering many kinds of cabbage. It is delicious, adds a great complimentary flavor to other dishes and the texture adds another dimension. Cabbage is now seen in salads, as a topping for tacos, a garnish for sandwiches, ethnic cabbage dishes are popular and even pops up in a dessert once in a blue moon.

I grew up with pork and sauerkraut. This was considered lucky because the “pig roots forward not backward, as you should be looking to the New Year.” I have adapted our sauerkraut over the years and do a quick red cabbage kraut now.

Quick red cabbage kraut

Small head red cabbage

2 tablespoons of olive oil

2 cups red wine vinegar

Salt and pepper

Tablespoon honey or sugar

Cut or shred cabbage thin. Sweat cabbage for 3-5 minutes in oil on medium low. Careful not to overcook as it will turn brown. Then add cup of red wine vinegar, reduce until vinegar is almost gone. Add rest of vinegar and honey and reduce until almost gone. Adjust with salt and pepper

Beer braised cabbage is a great combo of two New Year’s Eve favorites: Beer and cabbage.

Beer braised cabbage

¼ cup butter

2 stalks celery, diced

One carrot sliced thin

2 cloves garlic, minced

Small head of cabbage

Bottle of beer-not a bitter beer

2 tablespoons mustard

2 tablespoons brown sugar

Dash black pepper

1 teaspoon Worcestershire sauce

Sweat garlic a minute then add vegetables and cabbage and saute for 2-3 minutes. Add rest of ingredients and simmer for 20 minutes. Set aside cabbage and vegetables. Reduce liquid until syrupy, pour over cabbage.

If weight loss is on your New Year’s resolution list, here is a great recipe. Cabbage soup takes the weight off, but sauerkraut keeps it off.

Cabbage Soup

2 tablespoon oil

Medium chopped onion

2 cloves garlic, minced

3 carrots chopped carrot

3 stalks celery chopped

1 small head of chopped cabbage

1 28-ounce can crushed tomatoes

2 quarts vegetable or chicken stock

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon dried thyme

1 teaspoon dry basil

1/2 teaspoon ground black pepper

Dash tabasco or horseradish

Heat oil in soup pot over medium heat. Sweat onion and garlic a couple of minutes. Add carrot, cabbage and celery until nearly tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 30 minutes, stirring frequently. Adjust with salt and pepper.

No matter what you feel will bring you luck in the New Year, I hope it is prosperous. Remember, the best way to a healthy life is healthy dining.

Chef Joe Carei has been an award-winning chef in Fayette County nearly half of his life. The former PA Restaurateur of the Year now operates Ellie Mae’s Catering and Food Clubs. He can be reached at joe@elliemaescatering.com.