I am a lover of New Year's Day food and look forward to my black eyed peas and cabbage every January 1st.  I grew up on cabbage rolls and a pot of black eyed peas with a pan of cornbread, made with love by my East Texas Mama.  {My mouth is watering}.  I've changed it up a little as I've become the cook in my kitchen, but I still make sure to never skip the two star ingredients for wealth and prosperity in the year ahead.  This year we hosted friends at our new home in the Texas hill country and I should have doubled the recipe.  It. Was. So. Good. and we most definitely needed a second meal of it. This Hoppin' John Soup is a new recipe for me, but I am so happy to say it was instantly added to our traditional New Year's day lunch for as long as I am the cook in this house.  Don't shy away from the cabbage cakes.  I know, I know, cabbage is lettuce's stinky second cousin, but y'all, when cooked and seasoned well it is addicting, as are these cakes, not to mention the perfect complement to the soup.  I'll stop talking about it so you can start cooking!

Easy Hoppin' John Soup  {courtesy of AllRecipes.com, always give credit where credit is due y'all}

1 lb regular pork breakfast sausage (you can use sage flavored if you prefer, as the original recipe calls for Sage flavored)

1 (7 oz box) Zatarain's long grain and wild rice mix with seasoning packet

15 oz (2 cans - if you can't find frozen) black eyed peas

2 (14.5 oz cans) MILD ROTEL, {the original recipe called for plain diced tomatoes, but I grew up in Houston and we like our food with a kick}

14 oz low sodium chicken broth {I used organic b/c I like to use organic whenever available}

2 cups water

{the original recipe calls for salt to taste, but it's enough sodium as is.  I didn't add any salt}

Instructions:  Brown and crumble the breakfast sausage in the bottom of a dutch oven on medium heat, drain off the fat.  Return pot to stovetop and medium heat.  Pour remaining ingredients over cooked sausage, stir and bring to a boil.   Reduce the heat and allow it to simmer for 20 minutes or until the rice is done.  

While you wait for the rice to cook and the soup to meld let's whip up some cabbage cakes.  This recipe is one to keep forever because you can make the cakes all your own by manipulating the ingredients and spices, I mean just add some cumin, corn and black beans for a tex-mex spin, or some chives and pimentos for a little more kick.  Oh my gravy, Iove these cakes!

Cabbage Cakes {courtesy of Allrecipes.com, <<click on link}

1 T EVOO

1/2 head cabbage, cleaned, cored and thinly sliced

1 sweet onion, thinly sliced

Kosher Salt and black pepper to taste

1 and 1/3 cup plain yogurt

2/3 cup whole milk

1/4 cup EVOO

2 eggs

2 cups AP flour

4 tsp baking powder

1 tsp baking soda

Butter

Instructions:  Heat 1 T olive oil over medium heat in large skillet, add cabbage and onion and cook until soft and fragrant (lil' bit stinky), about 10 minutes.  Season with salt and pepper.  Turn off heat and set pan aside.  In mixing bowl combine all flour, baking powder and baking soda.  In a second mixing bowl combine all yogurt, milk, eggs and EVOO, whisk together until well combined.  Make a well in dry ingredients and slowly pour in the wet ingredients.  Stir until wet and dry are well combined.  Fold in the cooled cabbage and onions until evenly covered in batter.

Heat griddle on stove and melt butter on top.   Pour 1/4 cup full of batter onto griddle to create cabbage cakes.  Cook just like a pancake (until firm on edges and bubbles in center, then flip and cook until done on other side).  I cooked four cakes at a time and added fresh butter after each set of cakes.

Now, check your Easy Hoppin' John soup.  Is the rice done and the soup well melded?  If so, scoop that divine delight into your favorite deep soup bowl and lay a cabbage cake on the side, let the cake get wet in the broth.  Take a pic and post it on my social media sites.  Tag me!  I can't wait to hear all the praise you get for being such a great cook in your kitchen!

JOYfully! 

@WannabeJenna