Yesterday, the 29th, many of us around the world celebrated the Lunar New Year. We are now in the Year of the Wood Snake, which promises transformation and trusting in your instincts. It certainly feels like this is true personally and collectively!

To honor the traditions of the New Year, I decided to make a cabbage stew. Cabbage is a veggie that I am just beginning to get to know and cook with. When it comes to my hormonal cycle, cabbage is ideal to enjoy during my inner spring and summer seasons, as it helps break down excess estrogen. And honestly? There is a lot that you can do with it! I am a HUGE fan of kimchi, which consists of fermented cabbage and other delicious veggies. Kimchi in an egg sando = breakfast in heaven. :D

I adapted a recipe from Taste of Home to bring in more flavors that you might experience with Asian or South Asian cuisines. Cabbage is especially enjoyed during the Lunar New Year, as it brings in prosperity and fertility. While I usually limit tomatoes, I intentionally kept them in the soup, as red is a color symbolic of wealth and good fortune for the New Year.

This is now one of my favorite stews. It is super easy to make, and you can add or substitute veggies/protein/spices as you wish. The coriander and ginger combination really brought out everyone's flavors. I also found it sooo cozy. We are experiencing intense cold winds in New England, and this was perfect to enjoy while thinking about the year ahead. May it bring you warmth, abundance, and all that you intend to welcome in to your life!

Original Taste of Home recipe - Turkey Cabbage Stew

Lunar New Year Cabbage Stew: Lindsey style

• 1 lb. ground Beyond beef
• Half of a medium white or yellow onion, chopped
• 3 or 4 (or more/less) garlic cloves, minced
• 4 cups (or more/less) Napa cabbage, chopped
• 2 carrots, sliced like full moons
• 1 28 oz. can diced tomatoes, no salt added - keep the juices!
• 3/4 cup veggie stock
• 1/2 Tbsp. brown sugar*
• 1 Tbsp. white vinegar*
• 1 Tsp. salt*
• 1 Tsp. ground pepper (white or black)*
• 1 Tsp. thyme*
• 2 Tsp. coriander*
• 1 Tsp. ginger*

*I cook intuitively, so I do not measure especially when it comes to spices and seasonings. Play around and see what works for you by smelling and tasting as you go. (:

1. In a soup pot (or whatever you use to make soup/stew), cook your ground protein and onion over medium heat. Once you can start crumbling your protein, add the garlic. Around 5-7 minutes. If you are using traditional meat, drain any excess juice.
2. Add the rest of your ingredients. Bring everything to a boil, then cover and simmer until everything becomes soft, 12-15 minutes once simmering. You'll know once your kitchen fills up with the smell of comfort and goodness. Taste and add any more spices that want to be a part of your creation!
3. I like to start and end the process with a blessing. You can thank any ancestors who might be with you in your kitchen, thank all of the ingredients, Sun, Earth...make it your own with intention.