black eyed peas and cabbage recipe

Written ByJenny Smyth Posted on
black eyed peas and cabbage recipe
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The Best black eyed peas and cabbage recipe

I’m so excited to share with you my favorite black eyed peas and cabbage recipe. I’ve been making this dish for years, and it’s always a hit with my family.

The combination of the tender black eyed peas, the crunchy cabbage, and the savory seasonings is just perfect. It’s a classic Southern dish that’s easy to make and packed with nutrients.

My kids love it when I serve it with some crusty cornbread or over rice. It’s a great way to get them to eat their veggies, and it’s also a fantastic option for a weeknight dinner or a special occasion.

I like to use fresh cabbage from our local farmer’s market, but you can also use frozen or canned if that’s what you have on hand. The key to this recipe is to cook the black eyed peas until they’re nice and tender, then add in the cabbage and let it simmer until it’s softened to your liking.

It’s a simple yet flavorful dish that’s perfect for any occasion.

Black Eyed Peas and Cabbage

Black Eyed Peas and Cabbage

4.9 from 1690 votes

A hearty Southern-inspired dish combining tender black eyed peas with savory cabbage, often served on New Year’s Day for good luck. This one-pot meal is simmered with smoked turkey or ham hock for rich flavor, making it a comforting and nutritious option.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beans and Base

1 pound dried black eyed peas, rinsed and picked over
1 smoked turkey leg or ham hock (about 8 ounces)
1 large onion, diced
3 cloves garlic, minced
6 cups chicken broth or water

For the Cabbage and Seasoning

1 small head green cabbage (about 1 pound), cored and chopped into 1-inch pieces
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons apple cider vinegar

👨‍🍳Directions

1Place the dried black eyed peas in a large pot and cover with water by 2 inches.
2Bring to a boil over high heat, then remove from heat and let soak for 1 hour.
3Drain and rinse the peas.
4In the same pot over medium heat, add the smoked turkey leg or ham hock and cook for 3 minutes until lightly browned.
5Add the diced onion and cook for 5 minutes, stirring occasionally, until the onion is translucent and softened.
6Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper if using.
7Cook for 1 minute until fragrant.
8Add the drained black eyed peas and chicken broth, then bring to a boil over high heat.
9Reduce heat to low, cover the pot, and simmer for 45 minutes.
10The peas should be tender but not mushy when pressed against the side of the pot.
11Remove the turkey leg or ham hock, shred the meat, and return it to the pot.
12Add the chopped cabbage, salt, and black pepper to the pot.
13Stir well, cover, and simmer for 20 minutes over low heat until the cabbage is tender but still has a slight bite.
14Stir in the apple cider vinegar and adjust salt to taste.

🔧Equipment

Large pot or Dutch oven (at least 5 quarts)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For a vegetarian version, omit the smoked meat and use vegetable broth. Add 1 tablespoon liquid smoke and 2 tablespoons olive oil for depth. Soaking the peas overnight reduces cooking time to about 30 minutes.

Watch Video Of How Black Eyed Peas and Cabbage Works

This black eyed peas and cabbage recipe is always a good idea for any occasion, whether it is a weeknight dinner or a holiday gathering. It is easy to make, uses simple ingredients, and fills the house with a wonderful aroma.

My family loves it, and I love that it is both delicious and nutritious. For storing leftovers, let the dish cool completely and keep it in a covered container in the fridge for up to four days.

To reheat, warm it on the stovetop over medium heat, adding a splash of broth or water if it seems thick. You can also serve it over rice or with crusty bread for a different twist.

It is one of those meals that tastes even better the next day, so I often make a double batch on purpose.

❓ Frequently Asked Questions About Black Eyed Peas and Cabbage

1. Do I need to soak black eyed peas before cooking?

Soaking is not required for black eyed peas because they are small and cook relatively quickly. However, soaking them overnight can reduce cooking time by about 30 minutes. If you are short on time, you can skip soaking and just rinse them well.

2. Can I use frozen or canned black eyed peas instead of dried?

Yes, you can use frozen or canned black eyed peas. If using canned, drain and rinse them, then add them to the pot during the last 10 minutes of cooking so they don’t get too soft. Frozen peas can go straight in and will cook in about 15 minutes.

3. What is the best type of cabbage to use for this recipe?

Green cabbage works best because it holds its shape and has a mild flavor that pairs well with the peas. You can also use savoy cabbage for a more delicate texture. Red cabbage will work but will change the color of the dish.

4. How can I make this recipe vegetarian or vegan?

To make it vegetarian, skip the bacon or ham hock and use vegetable broth instead of chicken broth. Add a smoked paprika or liquid smoke for that smoky flavor. You can also sauté the onions and garlic in olive oil for richness.

5. Can I freeze black eyed peas and cabbage?

Yes, this dish freezes well. Let it cool completely, then store in an airtight container for up to three months. The cabbage may soften a bit after thawing, but the flavor will still be great. Reheat on the stovetop or in the microwave.

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