cabbage black eyed peas recipe

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

I’ve been making this cabbage black eyed peas recipe for years, and it’s always a hit with my family. It’s a classic Southern dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special event.

The combination of tender cabbage and creamy black eyed peas is just irresistible, and the best part is that it’s incredibly easy to make. I love how the flavors meld together in this dish – it’s like a big ol’ hug in a bowl.

My kids are always asking for seconds, and I’m happy to oblige because I know it’s good for them too. Cabbage is packed with vitamins and antioxidants, while black eyed peas are a great source of protein and fiber.

This recipe is also super versatile – you can serve it as a side dish, add it to a bed of rice for a hearty meal, or even use it as a filling for tacos or wraps. I’ve tried many variations over the years, but this one remains my go-to.

It’s comforting, delicious, and makes me feel like I’m doing something right by feeding my loved ones healthy food.

Cabbage and Black Eyed Peas Stew

Cabbage and Black Eyed Peas Stew

4.7 from 1070 votes

A hearty and flavorful stew combining tender cabbage and protein-rich black eyed peas. This comforting dish is perfect for a satisfying meal any day of the week.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Stew

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/2 head green cabbage, cored and chopped into 1-inch pieces
2 cups cooked black eyed peas (or 1 can, drained and rinsed)
4 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon apple cider vinegar
Salt and black pepper to taste

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper.
4Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5Add the chopped cabbage to the pot and cook, stirring occasionally, until it begins to wilt, about 5 minutes.
6The cabbage should reduce in volume significantly.
7Pour in the vegetable broth and diced tomatoes with their juices.
8Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 20 minutes.
9Stir in the cooked black eyed peas and apple cider vinegar.
10Continue to simmer for another 10 minutes, until the cabbage is tender and the flavors have melded.
11Season with salt and black pepper to taste.
12Remove the pot from the heat.
13Ladle the stew into bowls and serve hot, optionally garnished with fresh parsley or a dollop of yogurt.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 650mg🌾Total Carbs: 48g🥦Dietary Fiber: 12g🍬Sugars: 10g🥩Protein: 14g

📝Notes

For a smokier flavor, use a smoked ham hock or add a dash of liquid smoke. This stew thickens upon standing, so add additional broth if needed when reheating.

Watch Video Of How Cabbage and Black Eyed Peas Stew Works

This cabbage and black eyed peas recipe is one of those dishes I always keep in my rotation because it is so versatile and easy to make. It works for a quick weeknight dinner, a holiday meal, or a casual family gathering.

I love that I can prep it ahead of time and it tastes even better the next day. To store leftovers, let the dish cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

Reheat gently on the stovetop with a little extra broth to keep it moist. You can also freeze portions for up to 3 months.

When serving, I like to offer cornbread, rice, or a simple salad on the side. This dish is always a hit, and I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Cabbage and Black Eyed Peas Stew

Q: What type of cabbage should I use?

I recommend using green cabbage for this recipe because its mild flavor won’t overpower the black eyed peas.

Q: Can I substitute black eyed peas with another type of bean?

No, black eyed peas have a unique texture and flavor that pairs perfectly with cabbage.

Q: How do I cook the cabbage if I don’t have an Instant Pot?

You can cook the cabbage on low heat in a large pot on your stovetop for about 30 minutes until tender.

Q: Can I add other vegetables to this recipe?

Yes! Feel free to add diced carrots, sliced bell peppers, or chopped celery for added flavor and texture.

Q: Is this recipe suitable for vegetarians?

Yes! This recipe is vegetarian-friendly.

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