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.
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.
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!