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 salt

Preparation:

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