Black Eyed Peas and Cabbage

This Black Eyed Peas and Cabbage recipe is a comforting, flavorful, and incredibly nutritious one-pot wonder perfect for a hearty meal. It’s simply packed with wholesome ingredients, offering a delicious way to enjoy plant-based goodness that’s both economical and satisfying.

Key Ingredients for Black Eyed Peas and Cabbage:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper (optional, for a little kick)
• Salt and black pepper to taste
• 1 (15-ounce) can black-eyed peas, rinsed and drained
• ½ head green cabbage, cored and chopped into bite-sized pieces
• 2 cups fresh spinach, roughly chopped (optional, for extra greens)
• Fresh parsley or cilantro, chopped, for garnish

How to Make Black Eyed Peas and Cabbage:

This Black Eyed Peas and Cabbage dish is incredibly easy to prepare, delivering a burst of savory flavor and satisfying texture in just 45 minutes from start to finish. Its simplicity lies in a one-pot method, creating a rich, smoky broth that perfectly tenderizes the vibrant cabbage and hearty black-eyed peas, making it a delicious and comforting meal perfect for any day of the week.

• Step-by-Step Instructions:
  1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened.
  2. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
  3. Incorporate Liquids and Tomatoes: Pour in the can of diced tomatoes (undrained) and the vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
  4. Season and Simmer: Season with salt and black pepper to taste. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
  5. Add Black-Eyed Peas and Cabbage: Stir in the rinsed and drained black-eyed peas and the chopped cabbage.
  6. Cook Until Tender: Increase the heat to medium-low, cover, and continue to simmer for another 15-20 minutes, or until the cabbage is tender but still has a slight bite.
  7. Stir in Spinach (Optional): If using, stir in the fresh spinach during the last 2-3 minutes of cooking, until it wilts.
  8. Taste and Adjust: Taste the stew and adjust seasonings as needed, adding more salt, pepper, or a pinch more cayenne if desired.
  9. Serve Hot and Garnish: Ladle the Black Eyed Peas and Cabbage into bowls. Garnish generously with fresh chopped parsley or cilantro before serving.

Why You’ll Love This Black Eyed Peas and Cabbage:

You’ll adore this Black Eyed Peas and Cabbage for its incredible depth of flavor that tastes like it simmered all day, yet comes together surprisingly quickly! It’s the ultimate comfort food that feels like a warm hug, offering a delicious, hearty meal that’s significantly more budget-friendly than takeout or a restaurant dish. Just like a good lentil soup, it’s packed with wholesome goodness, but the star power here comes from the smoky paprika, tender black-eyed peas, and perfectly cooked cabbage.

What truly elevates this dish are the simple yet powerful toppings you can add – a drizzle of hot sauce for a kick, a sprinkle of crumbled cornbread for texture, or a dollop of sour cream for creamy richness. It transforms a humble meal into a gourmet experience right in your own kitchen! Don’t just take our word for it; give this Black Eyed Peas and Cabbage a try tonight – your taste buds and your wallet will thank you!

What to Serve Black Eyed Peas and Cabbage With:

This Black Eyed Peas and Cabbage dish is incredibly versatile and pairs beautifully with a range of sides. For a truly classic Southern-inspired meal, serve it with warm, buttery cornbread or a side of fluffy white rice to soak up all the flavorful broth. A fresh green salad with a light vinaigrette would offer a refreshing contrast, cutting through the richness of the stew. If you’re looking for an extra layer of texture, consider a sprinkle of crispy bacon bits (for non-vegetarian diners) or some toasted pecans.

Top Tips for Perfecting Black Eyed Peas and Cabbage:

• Don’t Rush the Aromatics: Sautéing the onion and bell peppers until they are truly softened and slightly caramelized builds a foundational layer of flavor. Don’t cut this step short!
• Bloom Your Spices: Cooking the smoked paprika, thyme, and cayenne with the garlic for a minute before adding liquids helps to “bloom” their flavors, making them more intensely aromatic and delicious.
• Adjust Cabbage Tenderness: Some prefer their cabbage with a bit more bite, while others like it very tender. Start checking for doneness around 15 minutes, then continue cooking until it reaches your desired texture.
• Black-Eyed Peas: Canned vs. Dried: While canned black-eyed peas are a speedy option, if you have time, cooking dried black-eyed peas from scratch will yield a richer, creamier texture. Just remember to soak them overnight and cook them separately until tender before adding.
• Broth is Key: Use a good quality vegetable broth for the best flavor. If using low-sodium broth, you might need to adjust the salt more carefully throughout the cooking process.
• Flavor Boosters: A splash of apple cider vinegar or a squeeze of fresh lemon juice at the end can brighten up the flavors. A pinch of sugar can also balance the acidity from the tomatoes.
• Spice Level Control: If you’re sensitive to heat, omit the cayenne pepper. If you love spice, you can increase it or add a few dashes of your favorite hot sauce at the end.
• Ingredient Substitutions: Don’t have red and green bell peppers? Use any color bell pepper you have on hand. Kale or collard greens can be substituted for cabbage, though they will require a longer cooking time to tenderize; add them earlier with the broth.

Storing and Reheating Tips:

This Black Eyed Peas and Cabbage dish tastes even better the next day as the flavors have more time to meld! To store, allow the stew to cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.

For longer storage, this recipe freezes exceptionally well. Portion the cooled stew into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. It can be frozen for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water to thin it out if it’s too thick. To reheat from the refrigerator, simply warm on the stovetop or in the microwave until piping hot.

try also : 

• Lentil and Sweet Potato Salad
• Cranberry Brie Bites
• Crispy Sweet Potato Bites
• Matcha Cake Recipe
• find more in Pinterest

Final Thoughts:

This Black Eyed Peas and Cabbage recipe is truly a gem – comforting, nutritious, and bursting with robust flavors that come together effortlessly. It’s a testament to how simple ingredients can create something extraordinary. We wholeheartedly encourage you to welcome this hearty dish into your kitchen; it’s guaranteed to become a new family favorite.

Black Eyed Peas and Cabbage FAQs:

Q: Can I use canned pre-cooked black-eyed peas?
A: Yes, absolutely! Canned black-eyed peas are perfect for this recipe. Just make sure to rinse and drain them thoroughly before adding them to the pot to remove excess sodium and any canning liquid.

Q: Can I make this a vegetarian or vegan dish?
A: This recipe is already vegetarian/vegan as written, assuming you use vegetable broth! It’s packed with plant-based goodness.

Q: What kind of cabbage is best for this recipe?
A: Green cabbage is ideal for its mild flavor and ability to hold its texture well when cooked. However, you could also use savoy cabbage, which is a bit more tender and frillier.

Q: Can I add other vegetables to this dish?
A: Definitely! This recipe is very flexible. Carrots, celery, corn, or even diced sweet potatoes would be delicious additions. Add harder vegetables like carrots earlier with the onions to ensure they cook through.

Q: How can I make this dish spicier?
A: You can increase the amount of cayenne pepper, add a chopped jalapeño or serrano pepper with the bell peppers, or offer hot sauce as a topping for individual servings.

Q: Is it possible to prepare this recipe in a slow cooker?
A: Yes, you can adapt it! Sauté the onions, bell peppers, and garlic as directed on the stovetop first for best flavor. Then, transfer them to the slow cooker with the diced tomatoes, broth, spices, black-eyed peas, and cabbage. Cook on low for 4-6 hours or on high for 2-3 hours, or until the cabbage is tender. Add spinach (if using) during the last 30 minutes.

Q: Can I use dried black-eyed peas instead of canned?
A: Yes, if you prefer using dried black-eyed peas, you’ll need to cook them separately first. Soak them overnight, then boil them until tender (about 45-60 minutes). Once cooked, drain and add them to the stew as you would the canned peas.