New Year's Cabbage for Luck and Prosperity
Ingredients
Method
- Cut the cabbage into quarters and remove the hard central stem.
- Cut each quarter into 1-inch strips and set them aside.
- Melt the butter in a large pot and add the olive oil.
- Add the cabbage and remaining ingredients to the pot.
- Bring the mixture to a boil while stirring, then immediately reduce the heat to a simmer and cover the pot.
- Simmer for 12 to 15 minutes, or until the cabbage reaches your desired tenderness. Avoid overcooking to prevent a slimy texture.
- Taste and adjust the seasoning.
Notes
Why We Eat Cabbage for New Years
You know that feeling, right? January first rolls around, and you’re staring at your bank account, making promises to yourself about budgets and savings. I’ve been there more times than I can count. My uncle Raymond, who ran a BBQ stand in Goldsboro, never talked much about resolutions. But every single New Year’s Day, without fail, he’d have a massive pot of cabbage simmering on the stove. He’d just nod and say, “Gotta eat your greens, Marcus. They’re for the money.” That always stuck with me. It’s a Southern tradition, sure, but it’s one of those simple, hopeful rituals that makes sense. You want prosperity? You cook something that looks like folded money. It’s a tangible bit of optimism for your cabbage for new years table, and honestly, it’s a lot more enjoyable than staring at a spreadsheet.
This time of year in LA, when the evenings actually have a chill and you don’t mind the oven being on, it’s the perfect moment for this kind of cooking. It’s not about complicated techniques. It’s about building flavor slowly, letting the cabbage soften and sweeten, and creating a dish that feels like a hug. This cabbage for new years recipe is my take on that tradition. It’s the one I make now, thinking about those Saturday mornings at the market, the smell of hickory smoke and now, braising greens. It just feels right.
Why This Cabbage for New Years Works
Most recipes for cabbage for new years just tell you to boil it to death. That’s a mistake, in my experience. You end up with a soggy, sulfurous mess that nobody wants to eat, luck or no luck. The method here is a braise. You’re using a bit of fat and a controlled amount of liquid to cook the cabbage gently. This keeps its texture intact—tender but with a slight bite—and concentrates its natural sweetness. The chicken broth adds a savory depth that plain water never could. It’s the difference between something you eat for tradition and something you actually look forward to. For a busy parent trying to juggle this dish with the rest of the holiday spread, it’s also mercifully hands-off. You get it going, then you can tend to the black-eyed peas or the cornbread. That tracks with how real cooking happens.
The Tradition Behind the Greens
So why cabbage? It’s not random. In a lot of cultures, especially across the American South, eating greens on New Year’s Day is supposed to bring you financial fortune in the coming months. The idea is that the leaves look like folded paper money. The more you eat, the more prosperity you invite. Some folks take it a step further and tuck a clean dime or penny into the pot before serving. Whoever finds it gets extra luck. I never do the coin thing myself—choking hazards and all—but I appreciate the sentiment. It turns a simple winter vegetable into a symbol of hope. You’re not just feeding your family; you’re setting an intention for the year ahead. When you’re cooking cabbage for new years, you’re participating in that quiet, hopeful ritual.
Choosing Your Cabbage
You’ve got options here, and they matter. A standard green cabbage is your workhorse. It’s sturdy, it braises beautifully, and it holds onto that vibrant color. Savoy cabbage, with its crinkly leaves, is a bit more delicate and will cook a little faster. It also looks incredibly pretty on the plate. I tend to go for the green cabbage for this recipe. It stands up to the longer cook time and soaks up all that buttery broth flavor without falling apart. Either one makes a fine cabbage for new years dish. Just know what you’re working with. A head should feel heavy for its size, with crisp, tightly packed leaves. That’s what you’re after.
How to Make It: A Simple Braise
Alright, let’s talk process. The recipe card has the specifics, but I want to walk you through the why. You start by cutting the cabbage. Don’t overthink it. Cut it into wedges, keeping the core intact so the leaves don’t fly everywhere. You’ll sear those wedges in butter and oil. This isn’t just for color; that caramelization builds a flavor foundation you can’t get any other way. You’re creating those delicious, slightly sweet, browned bits in the bottom of the pot. That’s where the magic starts for your cabbage for new years.
Then, you add your broth. It’s going to sizzle and steam up—that’s good. You’re deglazing the pot, scraping up all that fond. That’s pure flavor going right back into your dish. From there, you cover it and let it ride. The cabbage will steam and braise in that liquid, becoming fork-tender. The last step is uncovering the pot to let most of the remaining liquid cook off. What you’re left with is cabbage that’s glazed in its own concentrated, savory juices. It’s not boiled. It’s not swimming. It’s just perfect, glossy, and full of its own essence. That’s the one.
Tips for the Best Cabbage for New Years
I’ve made this enough times to have learned a few things the hard way. Here’s what I wish I’d known sooner.
Preparation Tips
Don’t skip the sear. I know it’s tempting to just throw everything in the pot, but taking those five minutes to get a little color on the cabbage wedges makes all the difference. It adds a layer of complexity you won’t get otherwise. Also, use a pot or Dutch oven that holds heat evenly. A thin-bottomed pot might scorch the fond before you get a good sear. I generally speaking reach for my enameled cast iron for this.
Cooking Tips
Respect the liquid. The broth is there to braise, not to boil. You want a steady, gentle simmer. If it’s bubbling too aggressively, turn the heat down. The cabbage should soften slowly. And when it’s time to uncover and reduce the sauce, stay with it. This is where you control the final texture. You want the cabbage coated and glossy, not sitting in a puddle. The meat will tell you when it’s ready, and so will the cabbage. It’ll look inviting, not watery.
Serving Tips
Get it on the table hot. This dish is best straight from the pot. Have your serving platter warmed if you can. A little extra crack of black pepper over the top right before serving wakes everything up. It’s a small thing, but it matters. Serve it as part of your lucky spread—next to the Hoppin’ John, maybe some cornbread. That’s the classic Southern New Year’s Day plate, and it’s a solid combination.
Variations & Substitutions
Look, traditions are great, but you’ve got to work with what you have. This recipe is forgiving.
Dietary Adaptations
Need a vegetarian cabbage for new years? Fair enough. Swap the chicken broth for a robust vegetable broth. You might add a splash of apple cider vinegar at the end to mimic the brightness that the chicken broth gives. For a vegan version, use a good olive oil instead of butter and that veggie broth. The method stays exactly the same.
Ingredient Substitutions
No chicken broth? Use whatever broth you’ve got. Beef broth will make it richer and darker. Even water will work in a pinch, but you’ll want to be a bit more generous with the salt and pepper to compensate for the lost flavor. If you only have salted butter, just reduce the added salt in the recipe. Taste as you go. Temperature is data, but taste is truth.
Flavor Variations
Want to add more heft? After you sear the cabbage, push it to the side and brown some sliced smoked turkey sausage or kielbasa in the pot before adding the broth. It adds a smoky, meaty element that’s really satisfying. You could also throw in a pinch of red pepper flakes with the black pepper for a little warmth. Nothing for it but to experiment and see what you like.
Common Mistakes to Avoid
I’ve messed this up so you don’t have to. Here’s the troubleshooting guide.
❌ Mistake: Cutting the core completely out of the cabbage wedges.
✅ Solution: Leave a bit of the core attached to each wedge. It holds the leaves together during searing and braising. You can trim it out after cooking if you want, but it’s edible once tender.
❌ Mistake: Adding too much broth and boiling the cabbage.
✅ Solution: You’re braising, not boiling. Use the amount called for and maintain a gentle simmer. The cabbage should steam in the liquid, not swim in it.
❌ Mistake: Not reducing the sauce at the end.
✅ Solution: That final uncovered cook time is crucial. It transforms the thin braising liquid into a glossy, flavorful glaze that coats the cabbage. Don’t rush it. Let the liquid bubble away until it thickens and clings to the leaves.
❌ Mistake: Using a pot that’s too small.
✅ Solution: Cabbage needs space to sear properly. If the wedges are crammed in, they’ll steam instead of brown. Use a wide Dutch oven or a deep skillet with a lid.
Frequently Asked Questions
How to Store and Serve Cabbage for New Years
This dish is best served hot, right from the pot. If you have leftovers, let them cool to room temperature before transferring to an airtight container. They’ll keep in the fridge for 3 to 4 days. To reheat, I prefer a skillet over medium-low heat with a tiny splash of water or broth to loosen things up. You could microwave it in a covered dish, but the stovetop method helps restore some of the texture. Serve your cabbage for new years as the essential green component of your lucky meal. It pairs perfectly with black-eyed peas (for coins) and cornbread (for gold). That’s the classic, prosperous trifecta.
Your Lucky Start to the Year
When you make this cabbage for new years, you’re doing more than just following a recipe. You’re connecting to a generations-old whisper of hope. You’re filling your kitchen with the warm, sweet smell of caramelizing greens and setting a table with intention. It might just be a vegetable, but cooked with a little care, it becomes a promise to yourself for the months ahead. A promise of abundance, of shared meals, of good things coming. Give it a try this January. Let me know how your New Year’s turns out. Here’s to a prosperous year, full of flavor and good fortune.
What does cabbage do for new years?
It’s a tradition for prosperity. The green leaves are said to symbolize paper money, so eating cabbage for new years is believed to attract financial luck in the coming year. It’s a hopeful, tangible ritual to start January right.
Is cabbage for money on New Year’s?
Yes, that’s the core belief behind the tradition. Eating greens, especially cabbage and collards, on New Year’s Day is a Southern and Appalachian custom thought to ensure monetary fortune. It’s one of several symbolic lucky foods.
Do you put a dime in cabbage for New Year’s Day?
Some families do. A clean coin is added to the pot before serving. Whoever finds it gets extra luck. I skip it for safety, but the sentiment—that shared hope for good fortune—is the real point of the cabbage for new years tradition.
Can I make cabbage for new years ahead of time?
You can, but it’s best fresh. If you need to, cook it fully, let it cool, and store it covered in the fridge for up to 2 days. Reheat it gently in a pan with a splash of broth or water to refresh it. The texture will be softer, but the flavor will still be great.
How do I store leftover cabbage for new years?
Let it cool completely, then store it in an airtight container in the refrigerator. It’ll keep for 3-4 days. Reheat it in a skillet over medium-low heat. You can freeze it for up to 2 months, though the texture will become much softer when thawed.
