BLACK-EYED PEA AND CABBAGE STEW
Kick off the new year with hearty and healthy plant-based stew loaded with good-for-you ingredients!
Provided by Holly Gray
Categories Dinner Lunch Main Course
Number Of Ingredients 13
Steps:
- Into a large skillet over medium high heat, add 2 cups broth and butter. Bring to a boil.
- Reduce heat to low and add cabbage.
- Cover and simmer 45 minutes, stirring occasionally, until cabbage is wilted. Season with salt and pepper, to taste. Remove from heat and set aside.
- Into a large pot over medium heat, add the olive oil.
- When oil is hot, add the onion, green pepper, red pepper, and celery. Cook, stirring frequently until vegetables are softened.
- Stir in the remaining 2 cups of broth, rice, black-eyed peas, diced tomatoes, and garlic.
- Bring to a boil, then reduce heat to low and simmer 45 minutes.
- Add the cooked cabbage, with liquid, and continue cooking an additional 15 minutes, or until heated through.
Nutrition Facts : ServingSize 4 g, Calories 429 kcal, Carbohydrate 80 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Sodium 1021 mg, Fiber 17 g, Sugar 19 g
BLACK EYED PEAS & CABBAGE
Yield 8 servings
Number Of Ingredients 20
Steps:
- FOR THE PEAS Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Add pickled pork or salt meat; sauté 5 minutes or until browned. Add onions, bell pepper, celery and garlic; sauté 15 minutes. Add broth and bay leaves; bring to a boil. Add black eyed peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally. Adjust seasonings to taste. Serve over hot cooked rice. Garnish with chopped green onions. FOR THE CABBAGE Saute diced ham in olive oil on medium heat until lightly browned. Add diced onion and saute until tender, about 5-7 minutes Add chopped cabbage and 2 tablespoons water and cover with lid. Cook on medium for 15 minutes. Stir and season with salt and pepper. Cover again and lower heat and simmer (10-20 minutes) until tender as desired.
NEW YEARS BLACK-EYED PEA AND CABBAGE SOUP
This is a quick, easy and tasty soup to enjoy on New Year's Day. We really liked the addition of Rotel and used the original version. You do taste some heat, but not too much. If you like things spicy, feel free to use the hot version. We were a bit concerned that there was no liquid added to the recipe. But as the soup simmered...
Provided by Annette Rinehart
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Open cans of black-eyed peas, put into 3 quart cooking pot.
- 2. Open can of Rotel, add to pot. Remove cabbage core and chop up into bite size pieces. Put this into pot. Add salt & pepper to taste.
- 3. Cook on medium heat until cabbage is soft.
- 4. Serve in bowls with cornbread or french bread on the side.
NEW YEAR'S BLACK EYED PEAS AND CABBAGE
A New Year's Day tradition in my family. Eat your cabbage and black eyed peas and see fortune come your way in the new year.
Provided by Daphney
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Black eyed Peas:.
- Saute onion with ham or salt pork until onions are soft. Add both cans of black eyed peas with juices. Bring to boil. Reduce heat and simmer for 30 - 45 minutes.
- Cabbage Dish:.
- Brown ground beef. Mix in worcestershire sauce, garlic powder, salt and pepper. Add one onion, bell pepper, and celery to beef just before browned and saute for about five minutes. Slice head of cabbage into quarters and separate leaves. Mix cabbage leaves in with beef and vegetables and cook on low heat until leaves are soft but still some what crisp.
Nutrition Facts : Calories 284.7, Fat 12, SaturatedFat 4.6, Cholesterol 51.4, Sodium 329.9, Carbohydrate 25.6, Fiber 7.2, Sugar 8.8, Protein 20.4
SLOW COOKER BLACK-EYED PEA AND CABBAGE SOUP
Not only will this black-eyed pea soup help use up a leftover hambone, according to Southern tradition it will bring you luck in the New Year too. It's such a good recipe, you'll want to make it all year round. What we love most is that it's full of fresh veggies that add all the yummy flavor. It's a very easy Crock Pot recipe...
Provided by Alix D
Categories Other Main Dishes
Time 6h30m
Number Of Ingredients 13
Steps:
- 1. Prep all ingredients. Carve as much meat as you can off the hambone, then cube the meat. Then, starting with the hambone, put all ingredients into Crock Pot except the cabbage. Pour the broth over last. This soup has a lot of volume starting out, but it will cook down considerably. Note: If you can't get fresh black eye peas, you may use a pound of dried black-eyed peas. To substitute dried black-eyed peas, rinse the peas the night before, sorting out any dirt or stones. Put into a pot, cover with water, and boil for ten minutes. Remove from heat and allow to soak overnight. When ready to prepare, rinse the peas before adding them to the Crock Pot. Canned black-eyed peas are NOT recommended, as they grow pasty and mushy and ruin the texture of the soup.
- 2. Add chopped cabbage to the top of the mixture.
- 3. Cook on high for 6 hours.
- 4. Give the soup a stir to make sure the cabbage is cooking down about 3 hours into the cooking process.
- 5. Remove ham bone and bay leaves from Crock Pot. Scrape off meat and marrow and stir both into the soup. Discard hambone. Add salt, pepper and a few dashes of Louisiana Hot Sauce to taste.
- 6. We pair this with my grandmother's recipe for Southern cornbread with stone-ground cornmeal. Forget about crackers -- just crumble some cornbread into your soup to soak up the good juice for a meal that'll make a great start to your New Year!
- 7. This is great the next day, too. Peas soften still more overnight. Note: If you don't have a leftover hambone from your holiday ham, one alternative is to get a hambone from Honeybaked Ham, if one is in your area. I've found their 'soup starter' bones have enough ham left both for this soup and for an additional meal! Honeybaked sells their hambones dirt cheap after Christmas and Easter, so it's a great time to stock up, too. *I'm not employed by Honeybaked and I have no stake in the company -- it's just the cheapest and easiest way I've found to get a hambone without having to buy a whole ham to get it.
BLACK-EYED PEAS AND LITTLE SMOKIES WITH CABBAGE
What a great way to ring in the New Year with a super easy crock pot meal! This obviously has your traditional black-eyed peas and cabbage, but it also was a really good flavor. The lil' smokies add slight smokiness. Served with cornbread as Robin suggests, this is quite the New Year's Day meal.
Provided by Robin Lieneke
Categories Other Soups
Time 4h5m
Number Of Ingredients 6
Steps:
- 1. Do not drain black-eyed peas.
- 2. Place all ingredients in a crock pot and cook on high for 3-4 hours until cabbage is cooked through.
- 3. Serve with cornbread.
BLACK-EYED PEAS AND CABBAGE RECIPE
Provided by barbyrabaker
Number Of Ingredients 7
Steps:
- Prepare cornbread according to directions Heat beans in lg saucepan and add chiles. Simmer until cornbread is ready. In lg skillet cook chopped bacon in oil until browned. Add cabbage and 1/2 cup water. Cover and simmer. When cabbage is tender, add seasonings. Serve alongside beans and cabbage.
BLACK-EYED PEA AND CABBAGE SLAW
Categories Salad Food Processor Side Vegetarian Legume Carrot Chill Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Soak peas in enough water to cover by 2 inches overnight. Drain peas and rinse. In a large saucepan simmer peas, bay leaf, and parsley sprigs in enough water to cover by 2 inches until tender, about 25 minutes. Peas may be cooked 2 days in advance and kept covered and chilled.
- Drain peas and discard bay leaf and parsley sprigs. In a large bowl whisk together vinegar, mustard, horseradish, and salt and pepper to taste and add oil in a stream, whisking until dressing is emulsified. Add peas, cabbage, carrots, scallion, garlic, minced parsley, and salt and pepper to taste and toss well. Slaw may be made 1 day in advance and kept covered and chilled.
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