black eyed peas cabbage recipe

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

I’m so excited to share this delicious black eyed peas cabbage recipe with you all. This dish has been a staple in our household for years, and it’s a perfect combination of flavors and textures that my family just can’t get enough of.

The black eyed peas add a nice burst of protein and fiber, while the cabbage provides a crunchy texture that complements the tender peas perfectly. I love how easy it is to make this recipe – just sauté the onions and garlic, add in the cabbage and black eyed peas, and season with salt, pepper, and a pinch of cumin.

It’s a one-pot wonder that’s ready in under 30 minutes, making it perfect for a weeknight dinner or a special occasion. My kids just love helping me in the kitchen by mashing the peas with a fork or stirring the pot.

And let’s not forget about the health benefits – this recipe is packed with vitamins and minerals from the cabbage and black eyed peas, making it a nutritious choice for our family. I’ve even started serving it at our family gatherings, and everyone raves about how delicious it is.

Whether you’re looking for a comforting meal or a healthy option, this black eyed peas cabbage recipe is sure to become a favorite in your household too.

Black-Eyed Peas and Cabbage Stew

4.6 from 1706 votes

A hearty and comforting stew featuring black-eyed peas and cabbage, slow-cooked to perfection. This dish is perfect for a family dinner, packed with flavor and nutrients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

1 lb black-eyed peas
1 small head of cabbage
1 onion
2 cloves garlic
2 carrots
2 celery stalks
1 can diced tomatoes

Spices

1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes

Liquids

4 cups vegetable broth
1 tbsp olive oil

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion, carrots, and celery.
3Cook until the onions are translucent and the vegetables begin to soften, about 5 minutes.
4Add minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
5Add paprika, cumin, salt, black pepper, and red pepper flakes.
6Stir well to combine the spices with the vegetables.
7Add black-eyed peas, diced tomatoes (with juice), and vegetable broth to the pot.
8Stir well to combine all ingredients.
9Bring the mixture to a boil.
10Then, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
11After 20 minutes, add the shredded cabbage to the pot.
12Stir well to combine.
13Cover the pot again and let it simmer for an additional 10 minutes, or until the cabbage is tender and the black-eyed peas are cooked through.

🔧Equipment

Large pot
Cutting board
Knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 55g🥦Dietary Fiber: 15g🍬Sugars: 8g🥩Protein: 20g

📝Notes

Tips: You can add a slice of smoked sausage for extra flavor. For a spicier dish, increase the amount of red pepper flakes.

Watch Video Of How Black-Eyed Peas and Cabbage Stew Works

This black eyed peas cabbage recipe is always a good idea for any occasion – whether you’re looking for a comforting meal or a healthy option. It’s easy to make ahead of time and reheats beautifully for those busy weeknights when everyone’s running around.

My family loves serving it at family gatherings because it’s easy to feed a crowd without breaking the bank. And let’s not forget about all those health benefits from the cabbage and black eyed peas – it’s truly a nutritious choice for our family.

❓ Frequently Asked Questions About Black-Eyed Peas and Cabbage Stew

Q: What type of cabbage should I use?

A: For this recipe, I recommend using green or red cabbage as they hold their texture well after cooking. You can also use napa or savoy cabbage if you prefer a milder flavor.

Q: Can I use frozen black eyed peas?

A: Yes, you can use frozen black eyed peas if you prefer. Just thaw them according to the package instructions before adding them to the pot.

Q: How do I store leftovers?

A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat the mixture over low heat until warmed through.

Q: Can I make this recipe in advance?

A: Yes, you can prepare the ingredients ahead of time and store them in separate containers until ready to cook. Simply sauté the onions and garlic when you’re ready to cook, then add in the prepped ingredients and follow the rest of the recipe.

Q: What are some variations I can try?

A: Consider adding some diced carrots or bell peppers to increase the nutritional value and flavor profile of this dish. You can also experiment with different seasonings like cumin powder or smoked paprika to give it an extra boost of flavor.

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