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cook up good luck in 2018

December 27, 2017 GMT

HUNTINGTON — In just about five more days, the old year ends and a new year sets in. Ring in the New Year on Monday, Jan. 1, 2018, with foods that some say will make one richer.

According to Southern traditions, greens, Hoppin’ John, black-eyed peas, cornbread and cabbage are a few of the foods symbolizing financial prosperity for the next 365 days.

Focusing on cabbage, the vegetable is king of good fortune. It makes a great accompaniment to various dishes, while carrying great flavor and texture contrast. It also will last in the refrigerator two or three weeks, if wrapped in plastic.

Cabbage, in its four varieties, also has a good nutritional value. If eaten raw, the vegetable contains a large amount vitamin C, potassium, iron and calcium. Red cabbage has more fiber and more of the same vitamins as the green vegetable. Savoy and Napa cabbage include great amounts of vitamin A, while bok choy has 60 percent of the recommended daily allowance of vitamin A.

History reveals cabbage was used

as food for troops when Caesar invaded Britain and as a digestive remedy, as a joint tonic, for skin problems and fever by the Greeks.

In New England, cabbage was boiled with corned beef. And 22 varieties of cabbage were grown at Monticello, the home of President Thomas Jefferson, in Charlottesville, Virginia.

Many people eat cabbage for New Year’s Day and boil a shiny new dime or quarter in the pot to make sure to have even more luck or more money in coming days.

These side dishes from Cook’s Country can aid in using up the cabbage:

SMOTHERED CABBAGE

5 tablespoons unsalted butter

1 onion, sliced thin

1 large head green cabbage, cored and cut into

1-inch pieces

1 1/2 cups chicken broth

10 ounces potatoes, peeled and cut into

1-inch pieces

1 1/2 teaspoons salt

1/2 teaspoon pepper

Melt butter in Dutch oven over medium heat. Add onion; cook until soft, about 4 minutes. Stir in cabbage, broth, potatoes, salt and pepper; bring to boil. Reduce heat to medium-low, cover, and simmer until cabbage is wilted and potatoes are fork-tender, 12-15 minutes, stirring occasionally. Increase heat to medium-high, uncover, and cook until liquid has nearly evaporated, about 12 minutes, gently stirring occasionally with rubber spatula. Serve.

TERIYAKI CHICKEN KEBABS WITH GRILLED BOK CHOY

4 heads baby bok choy, halved

1 tablespoon vegetable oil Salt and pepper

1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

1/2 pineapple, peeled, cored, and cut into 1-inch pieces

1/2 red onion, cut into 1-inch pieces

1/2 cup teriyaki sauce

2 teaspoons toasted sesame seeds

Toss bok choy, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper together in bowl. Cover; microwave until beginning to soften, about 5 minutes. Thread 1 chicken piece, then 1 pineapple piece, then 1 onion piece onto each of eight 12-inch metal skewers. Repeat pattern two more times on each skewer. Season all over with salt and pepper.

Grill bok choy and kebabs over hot fire until bok choy is char-streaked and chicken registers 160 degrees, about 10 minutes, flipping halfway through cooking. Brush 1/4 cup teriyaki sauce onto kebabs and continue to cook until lightly charred, about 2 minutes longer. Transfer kebabs and bok choy to platter, brush chicken with remaining 1/4 cup teriyaki sauce; sprinkle with sesame seeds. Serve with rice.

This recipe, which can be made up to a day ahead and chilled, tightly covered, is from allrecipes.com:

PURPLE CABBAGE SALAD

1/4 cup pine nuts

2 1/2 cups shredded red cabbage

1 (11-ounce) can mandarin oranges, drained

2 green onions, chopped

1/4 cup sweetened dried cranberries

1/4 cup apple cider vinegar

1/4 cup canola oil

1 tablespoon sugar

1/4 teaspoon salt

Toast pine nuts in small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Transfer immediately to bowl; let cool. Lightly toss together cabbage, oranges, green onions and cranberries in bowl. Whisk together vinegar, oil, sugar and salt in bowl until sugar and salt dissolve. Stir toasted pine nuts into salad; top with dressing. Toss again to coat before serving.

This recipe is from Taste of Home:

MINI REUBEN CASSEROLES

1 medium onion, chopped

1 medium green pepper, chopped

2 teaspoons olive oil

2 cups cubed cooked beef roast

1 (14-ounce) can sauerkraut, rinsed and well drained

1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted

1 1/4 cups shredded Swiss cheese, divided

1/3 cup 2 percent milk

1/2 cup Thousand Island salad dressing

2 slices rye bread, cubed

1 tablespoon butter, melted

1/2 teaspoon onion powder

Preheat oven to 350 degrees. In large skillet, saute onion and pepper in oil until tender. Stir in beef, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to four greased 10-ounce ramekins or custard cups. Place ramekins on baking sheet.

In small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

This recipe is from Diabetes Forecast:

TANGY MEXICAN SLAW

1/3 cup canola oil

1/3 cup white vinegar

1/2 teaspoon salt

3 cups finely shredded green cabbage

2 cups finely shredded red cabbage

1 ounce raw spinach, chopped

3 minced green onions, mostly greens

1/2 teaspoon black pepper

In large bowl, whisk together oil, vinegar and salt until well blended. Add green and red cabbage, spinach and onions and toss until well coated. Season with black pepper. Transfer to airtight container and refrigerate, stirring occasionally, up to 1 hour before serving. Will keep, covered and refrigerated, up to 2 days.

Thought to be a “good luck bearer,” Hoppin’ John, a blend of rice and black-eyed peas on Southern menus, is usually served as the side to a main course, such as this one from Southern Living:

HOPPIN’ JOHN

5 thick-cut bacon slices

4 garlic cloves, chopped

1 (2-pound) bag frozen black-eyed peas, thawed

3 carrots, chopped

1 small sweet onion, chopped

1/2 cup celery, chopped

1 (12-ounce) jar roasted red bell peppers, drained and chopped

1 (16-ounce) jar roasted salsa verde

2 (1-ounce) tubs home-style concentrated chicken stock

6 cups water

1 teaspoon freshly ground black pepper

4 cups baby kale

Hot cooked rice

Hot sauce

Chopped fresh flat-leaf parsley

Cook bacon in medium skillet until crisp, leaving 2 tablespoons drippings in skillet. Saute garlic 1-2 minutes. Place garlic mixture in sixquart slow cooker. Add peas and next eight ingredients to slow cooker. Top with cooked slices of bacon.

Cover and cook on low 6-8 hours or until beans are tender. Stir in kale, and serve over hot cooked rice. Serve with hot sauce and chopped fresh flat-leaf parsley.