Start the New Year off with a lot of greens.
Did you start your New Year off with black eyed peas and cabbage? And, did you add in some hog jowl. I love Southern traditions and I would never think of NOT eating those foods on New Years day. I need all the luck I can get.
The black eyed peas are eaten for luck and I have read that if you want to have good luck every day, you must eat at least 365 peas. Not sure if I got that many peas into my mouth, but I tried. The cabbage greens represent money and who wouldn’t want more money in the new years. The truth about the cabbage or other greens is probably the fact that they are late garden crops and may have been the last thing left in the garden at the end of the year to put on the table.
Friends came over for New Years day and she brought the BEP and cabbage so I had some in the refrigerator that had not been cooked. I had the intentions on New Years day of adding in some baby kale and instead of boiling my cabbage I was going to sauté it. So, by Monday I was ready to cook my peas and cabbage and knew that we were going to the movie and even though we always eat popcorn, we are always hungry when we get home. What better to rewarm than a pot of peas and some sautéed cabbage.
My secret ingredient to this recipe is Bangkok Blend spice from Penzeys Spices that a friend gave me for Xmas. I did maybe 1/4 teaspoon of the blend and it really transformed the cabbage dish to something a little more special. Maybe that means I will get a little more money than normal this year. Oh, I forgot, I do get 1.5% increase on my social security check. I will try not to spend it all in one place.
If, you have not tried sautéing cabbage (instead of boiling it), give it a try, it’s quicker and retains more of the green color and for this recipe the kale just barely cooks.
Here is what is in the Penzey Spice Bangkok Blend in case you can’t find it –ancho chili pepper,garlic, ginger, Tellicherry black pepper, galangal, crushed red pepper, lemon grass, cayenne, paprika, basil and cilantro. Wow, that’s a lot of stuff in one little jar.
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BLAST FROM THE PAST: Stuffed Bell Pepper Soup was posted back in January, 2011 and since then has had 10,548 views. I love this soup and the only change I will make next time is to cut the brown sugar down to maybe 1/4 cup. The recipe calls for 1/3-1/2 cup of brown sugar. Hope you will give this a try some cold wintery night.
Cabbage, kale, onion and garlic. How simple is that.
Saute the onions until almost done and then add in the garlic for 1-2 minutes longer.
Add in half the cabbage and saute for 4-5 minutes.
Continuing sautéing until it starts to brown a little.
Toss in the kale and cook for a couple minutes longer.
Sprinkle in the Bangkok spice or use some of the ingredients in the spice blend I mentioned above.
Sauteed Cabbage and Kale
1/2 head cabbage chopped in large pieces
1/2 onion, chopped in 1/2″ pieces
3 cloves minced garlic
1/2 pkg. baby kale (I didn’t chop because it was baby)
2 Tbsp. olive oil
salt and pepper to taste
1/4 tsp. Bangkok Blend Penzeys Spices
Heat the olive oil in a large skillet. When the oil is hot, add the chopped onion to the pan and sauté for about 4-5 minutes until they start to brown slightly; then add in the minced garlic and stir until it becomes fragrant but do not let it brown too much.
Add about half of your chopped cabbage to the pan with some salt and pepper and saute for another 4-5 minutes; then add the remainder of the cabbage and cook maybe 10 minutes until it starts to get done a somewhat limp. To the cooked cabbage add in the baby (or chopped) kale and stir maybe 3-4 minutes longer.
Salt and pepper to taste and sprinkle in the Penzeys Bangkok spice.