Cabbage, the plainest Jane of the New Year foods, actually comes from a very colorful plant family.
Brassica oleracea has been cultivated and selectively changed for thousands of years. Today, the cabbage family includes the green, crinkly leafed kale, white cauliflower, green broccoli, and tiny green brussels sprouts. There are a number of forms of cabbage itself, from the white to light green standard cabbage to the savories which come in white, red, green, and brown.
According to the University of Florida extension service, cabbage is relatively low in calories, but it was popular with early civilizations since it grows quickly (about three months) and tolerates cool temperatures very well. In cooler climates it can be planted in summer and fall. It is a good source of potassium, and vitamins A and C.
Cabbage is one of many foods popular for cooking on New Years. You'll find it part of the menu in Europe, including Germany, Croatia, Bosnia, and many parts of the United States.
New Year's Day Cabbage Soup
Tear a medium head of cabbage into 2-inch pieces and set aside. Braise a half pound of quarter-inch beef cubes (chuck or shoulder) in a skillet with a small amount of oil.
Place 2 10-ounce cans of beef broth in a large crockpot and add 1 can of carrot juice, one half teaspoon of sugar, 1 teaspoon cinnamon, 1' teaspoon ground cloves,, one half teaspoon ground ginger, 1 cup of sliced carrots, 1 cup of celery,, 1 teaspoon celery seed, 1 cup of coarsely-chopped onions, and salt and pepper to taste.
Add the braised meat (in some recipes ham or sausage may be substituted) and cabbage and cook in your crockpot's high setting for 3 hours, stirring occasionally. Reduce temperature and warm.
Accompanied by crackers or your favorite bread, cabbage soup makes for a robust meal on a cold winter's day.