Southern tradition mandates cabbage and black eyed peas at the parent’s house on New Year’s day. We had never even heard of braised cabbage until we moved to Texas, and were taught what to do by our super-sweet mother-in-law. This is her recipe. It’s not the lightest version out there, but it’s tasty, simple, and quick to make. On a side note, the apple cider vinegar is supposed to be a great immune builder, and is supposed to be a great natural cure-all.

The recipe, after the jump.

New Year’s Cabbage

  • 1 large head of green cabbage, cored, and coarsely cut
  • ½ cup apple cider vinegar
  • ½ pound of bacon (any kind)
  • 1 Granny Smith apple, peeled, deseeded, and diced (any variety will work in a pinch though)
  • Salt and pepper

    • Dice up bacon into thumb-size pieces. Brown in the stockpot until the bacon is crispy over medium-high heat. Add cabbage and apple and cook, stirring frequently, for about three minutes. Stir once and cover. Cook for another five minutes, until the cabbage is beginning to wilt. Add the vinegar and a few shakes of salt and pepper, stir well, and cook for another five minutes covered. Taste for seasoning, adjust if necessary. Cook for another couple minutes and serve with hot rice and beans.

    This article appears in Dec 31, 2009 – Jan 6, 2010.