black eyed peas with cabbage recipe

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

I’m so excited to share with you one of my family’s favorite recipes – black eyed peas with cabbage. This hearty dish has been a staple in our household for years, and I just can’t get enough of it. The combination of tender black eyed peas, sweet caramelized cabbage, and a hint of smoky bacon is absolute perfection.

Whether we’re serving it up for a weeknight dinner or a special occasion, this recipe never fails to impress. As a busy mom, I appreciate how easy it is to make this recipe. Simply sauté the onions and garlic, add in the cabbage and black eyed peas, and let it all simmer together until the flavors are fully incorporated.

It’s a breeze to make, and the best part is that it’s packed with nutrients like fiber, protein, and vitamins. I love serving this dish at family gatherings because everyone can customize it to their liking. Some like to add a bit of hot sauce for an extra kick, while others prefer to top it off with some crumbled bacon.

Either way, it’s always a hit. The history behind this recipe is fascinating too. Black eyed peas have been a staple in many cultures for centuries, and they’re rich in antioxidants and other beneficial compounds that can help protect against chronic diseases.

By pairing them with the sweetness of cabbage, we create a deliciously balanced meal that’s perfect for any occasion. If you’re looking for a new recipe to add to your repertoire, look no further than black eyed peas with cabbage. Trust me when I say you won’t be disappointed!

Black Eyed Peas with Cabbage

4.5 from 1041 votes

A hearty and flavorful Southern-inspired dish combining tender black eyed peas with sautéed cabbage, seasoned with smoked ham hock and aromatic vegetables. This comforting one-pot meal is perfect for a satisfying weeknight dinner or a lucky New Year’s Day tradition.

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

🥘Ingredients

For the Peas

1 pound dried black eyed peas, rinsed and picked over
1 smoked ham hock (about 8 ounces)
6 cups water
1 bay leaf
1 teaspoon salt

For the Cabbage and Aromatics

1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 medium head green cabbage, cored and chopped into 1-inch pieces
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons apple cider vinegar

👨‍🍳Directions

1Place the rinsed black eyed peas, smoked ham hock, water, and bay leaf in a large pot or Dutch oven.
2Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, until the peas are tender but not mushy.
3While the peas cook, heat the olive oil in a large skillet over medium heat.
4Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes until softened and translucent.
5Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6Then add the chopped cabbage, smoked paprika, and black pepper, and cook for 8 to 10 minutes, stirring often, until the cabbage is wilted and lightly browned.
7Once the peas are tender, remove the ham hock from the pot and set it aside to cool slightly.
8Discard the bay leaf.
9Use a fork to shred the meat from the ham hock, discarding the skin and bone, and return the shredded meat to the pot.
10Stir the sautéed cabbage mixture into the pot with the peas and ham.
11Add the apple cider vinegar and salt, and bring the mixture to a simmer over medium heat.
12Cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
13Taste and adjust seasoning with additional salt, pepper, or vinegar as desired.
14Serve hot, optionally with cornbread or over rice.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2.5g❤️Cholesterol: 25mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 18g

📝Notes

For a vegetarian version, omit the ham hock and use vegetable broth instead of water. Add 1 teaspoon of liquid smoke and 1 tablespoon of olive oil to replicate the smoky flavor. The dish tastes even better the next day as the flavors continue to develop.

Watch Video Of How Black Eyed Peas with Cabbage Works

One of my favorite things about this recipe is how versatile it is – it works well as both a main course or side dish.

Plus, because it’s made with simple ingredients like black eyed peas and cabbage, you can easily customize it to suit your family’s tastes.

If you’re looking for more ideas on how to serve this dish or want some suggestions on what else you can pair it with, be sure to check out my other blog posts on cooking with legumes.

❓ Frequently Asked Questions About Black Eyed Peas with Cabbage

Q: What type of cabbage should I use for this recipe?

I recommend using green cabbage for its milder flavor and crunchy texture. However, if you prefer a stronger flavor or want to try something different, you can also use red or napa cabbage.

Q: Can I use frozen black eyed peas instead of fresh?

Yes, you can definitely use frozen black eyed peas if they’re available in your area. Just thaw them according to package instructions before adding them to the recipe.

Q: How do I prevent the black eyed peas from becoming mushy?

To prevent the black eyed peas from becoming mushy, be sure to cook them until they’re just tender but still firm. Then, let them cool before refrigerating or freezing them.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply sauté the onions and garlic before adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or until the flavors are fully incorporated.

Q: What’s the best way to store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

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