Cabbage
© Flickr by Tina Manthorpe
These traditions more likely lie in the fact that fall and winter were prime pig slaughtering times, and cabbage, which had been put into barrels of brine six to eight weeks earlier, were ready to be eaten.
But, never one to tempt fate, I eat sauerkraut and pork on New Years' Day not only because I love it, but to pad my good-luck bank account! Here are more Eastern European New Year's Traditions.
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Comments
Got my pork butt thawing and a few pounds of kraut, along with several pounds of kielbasa. Can’t wait to start cooking tomorrow! Happy New Year, Barb!
It’s interesting the way humans can put a positive spin to make the mundane festive. Sounds as though Eastern Europeans when faced with the daunting prospect of sauerkraut is all we have to eat, decided not only not to grumble and make the best of it, but to make a party out of it and call it good luck and something to look forward to, so that their descendants who live in an era when they have the pick of all possibilities, choose to follow and celebrate the legendary sauerkraut tradition.