When I was a young lad growing up in Texas every new years eve we would bury a dime then dig it up the next day for prosperity in the coming year. Then eat back eyed peas for lunch. My Uncle grew black eyed peas so we had the peas my Aunt canned that summer. Good eating!
Anyone Else eat pork and cabbage on New Years Day
- Thread starter mike4sigs
- Start date
The German heritage runs deep throughout Ohio. Pork ribs and kraut were/are a common occurrence in these parts not just for New Year's Day but year round. Good stuff.
Distinct bouquet, fer shore.
Distinct bouquet, fer shore.
I do. I picked up the tradition during my 13 years in Lancaster, PA.
I need to get some kraut
I need to get some kraut
LVSteve
Member
Pork is fine. Cabbage is for rabbits. Cooking it makes it worse.
OP
I do. I picked up the tradition during my 13 years in Lancaster, PA.
I need to get some kraut
better get with it the Local Mom and Pop grocery did not have any Sauer Kraut on the shelf
Like Lewis Carroll, I, too, like cabbage.
That's the exact new years day meal I've had every New Years Day for as far back as I can remember. With the addition of some good ole cornbread to wash it all down.
Look'n forward to it already!
Speaking of cornbread, my dad and Ruthie's dad both loved to crumble cornbread in a glass of buttermilk and have it for dessert. They loved it.
I have tried many times to like it but have given up. Our palates are all wired differently.
I have tried many times to like it but have given up. Our palates are all wired differently.
THE PILGRIM
Member
Will be having Ham and Beans.
Cornbread and Buttermilk?
Haven’t had any for a mighty long time.
Same for peanuts in a RC Cola.
And I love all Beans and Peas.
Favorite Pea is the Purple Hull.
I can sometime get them canned or frozen.
Cornbread and Buttermilk?
Haven’t had any for a mighty long time.
Same for peanuts in a RC Cola.
And I love all Beans and Peas.
Favorite Pea is the Purple Hull.
I can sometime get them canned or frozen.
Last edited:
Many times I have been to the sauerkraut festival in Waynesville, Ohio.
Wall to wall beer booths and all things sauerkraut including pastries and ice cream.
Major league good times.
Wall to wall beer booths and all things sauerkraut including pastries and ice cream.
Major league good times.
I can verify Rusty's commentary on Ohio. My wife's dad always cooked a crockpot of pork and kraut for NY day.
We sat and ate the pork / kraut while drinking copious amounts of Busch beer. The combination made for an interesting next day.
ACORN
Member
Sauerkraut with a pork roast, kielbasa, link sausage and a few hot dogs thrown in cooked low and slow, and a pile of mashed potatoes.
Good eating!
Good eating!
TheHobbyist
Member
I'm the only one in my family that will eat it; so I have it once every year or two. It was a comfort food we'd have at home when I was growing up. Mom did not like it, couldn't stand it, but Dad grew up on it.
It's really simple to make. We'd use a stock pot on the stove and just alternate layers of cabbage, sliced, seasoned with black pepper and a bit of salt,.... then pork sausage (hamburger consistency) that we'd flatten into a small burger-size shape, season again...then start over with the next layer of cabbage and continue to alternate.....all the fats would cook out of the pork sausage--cascade down--and then season the cabbage.
Usually, make fresh biscuits on the side, buttered, and that was it, maybe cooked potatoes on the side once in a while.
Other way we had it was thick pork chops in slow cooker, covered in sauerkraut. That smell also brings back some good memories...
It's really simple to make. We'd use a stock pot on the stove and just alternate layers of cabbage, sliced, seasoned with black pepper and a bit of salt,.... then pork sausage (hamburger consistency) that we'd flatten into a small burger-size shape, season again...then start over with the next layer of cabbage and continue to alternate.....all the fats would cook out of the pork sausage--cascade down--and then season the cabbage.
Usually, make fresh biscuits on the side, buttered, and that was it, maybe cooked potatoes on the side once in a while.
Other way we had it was thick pork chops in slow cooker, covered in sauerkraut. That smell also brings back some good memories...
The Last Standing Knight
Member
...and it was good.
The Last Standing Knight
Member
Salt pork, black eye peas, cabbage....every year since I was born six decades ago.
We never did the black eyed peas. Surprised at how many did. I love them just never had them NY day.
Mom served her ribs and kraut with mashed potatoes, succotash and cornbread.
This New Year's Day it will be sliced ham off the bone, butter-fried green cabbage, and thin French green beans for dinner.
Similar threads
