It has been the long-standing tradition in the south that you should eat cabbage and black-eyed peas for New Years to bring you good luck and fortune in the new year. The greens are thought to be a reference to the money that folds and the peas are said to be lucky.
But where did this tradition start?
It is believed the tradition dates back to the Civil War days when people felt lucky to have black-eyed peas to eat and help them survive the cold, harsh winter months. The black-eyed peas that were “lucky” enough to be left behind would make their way to Southern tables, especially the tables of Southern slaves who celebrated emancipation as ordered by President Abraham Lincoln on New Year’s Day, January 1, 1863. After the war, peas were always eaten on the first day of January.
As for the cabbage, the real reason is more than likely linked to cabbage and collard greens being late crops. They would be plentiful and ready for harvest in early January, especially in the south. Fresh veggies meant good nutrition.
Today, the tradition of eating black-eyed peas and cabbage for the New Year has evolved, as many traditions do, into a number of variations. Below we've shared a recipe for an unstuffed cabbage roll you might like to try.
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Unstuffed Cabbage Roll Recipe
Prep time: 20 minutes, Cook time: 35 minutes
Ingredients
- 2 POUNDS GROUND BEEF
- 1 LARGE ONION, CHOPPED
- 1 SMALL HEAD CABBAGE, CHOPPED
- 2 (14.5 OUNCE) CANS DICED TOMATOES
- 1/2 CUP WATER
- 2 CLOVES GARLIC, MINCED
- 2 TEASPOONS SALT
- 1 TEASPOON GROUND BLACK PEPPER
- Cajun seasoning of your choice (optional)
Directions
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
