Tradition has it you eat cabbage on New Years Day.
Those of you who are Kosher will have to modify, sorry about that.
Cabbage and Spuds
1 Lb, Smoked sausage, cut into 1/2" pieces 1 Hd, Cabbage, cleaned and chopped (I don't eat the core) 5-6, White potatoes, pealed and cubed. 1 Lg, Spanish onion, cleaned and chopped 3-4 stalks, Celery, cleaned and chopped 1 Pint, Chicken stock (Bullion cubes and water will also work, just adjust salt content) 2-3 Tbl, Olive Oil 1 tps, Fresh cracked black pepper 1 Tbl, Kosher saltPreparation:
Using a 6 Qt, cast iron Dutch oven with olive oil in bottom, saute onion and celery for about 3-4 minutes, then add sausage pieces for an additional 3-4 minutes.
Stir and add salt and pepper as you saute.
Add chicken stock and potato cubes, mixing completely.
Cover with Dutch oven lid and place in a 350F oven for 30 minutes, then remove from oven and let rest for about 30-45 minutes for serving.
Serve with a salad and French bread, if desired.
Since I created the above, after raiding the refrigerator one day, I call it "Cabbage and Spuds".
BTW, much tastier the next day.
If you don't like that one, there is always bacon and fried cabbage.
Lew