Tradition!

I know everyone has their favorite New Year’s Day foods – they ones that you are supposed to eat for good luck.  In our family, that has always been pork and sauerkraut.  I hadn’t gotten around to making sauerkraut this fall, and I was in the mood to try something new, so I pulled out several cookbooks and ended up trying Marcella Hazan’s recipe for Smothered Cabbage.   

Shredded Cabbage

We LOVED it, similar to sauerkraut (only A LOT less sour!), the cabbage was tender, the caramelized onions added just the right amount of sweetness to the dish.  I will definitely make this again.

For the pork, I chose Ms. Hazan’s recipe for Pork Braised in Milk.  I have made this recipe before and it is amazing.  The pork gets absolutely tender and the milk transforms into a sweet, nutty sauce.   I started the pork, then the cabbage.  Both cooked, in separate pots, of course, on the stove top, for three hours.  It really was a very hands off, easy dinner – oh – and my house smelled amazing!  I rounded out the meal with some oven roasted potatoes.  Our plates looked pretty plain, but after one bite, we totally didn’t care – the flavors and textures were perfection.

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I guess we have a new tradition in our house!  I am going to add some of the leftover cabbage to the leftover onion soup and add rice.  I will let you know how that turns out!

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