Every New Year’s Day, my kitchen fills with the comforting smell of black-eyed peas and cabbage simmering on the stove. This simple Southern dish isn’t just delicious – it’s packed with tradition. My grandma always said eating these on January 1st brings good luck and prosperity for the year ahead. She wasn’t wrong! Over the years, I’ve perfected this black-eyed peas and cabbage New Year’s recipe to honor her memory while making it my own. It’s become our family’s must-have first meal of the year – hearty, flavorful, and full of hope for what’s to come. Trust me, once you try this version, you’ll understand why we Southerners swear by it!
Why You’ll Love This Black Eyed Peas and Cabbage New Year’s Recipe
Let me tell you why this dish has become my go-to New Year’s tradition – and why you’ll adore it too!
- Effortless magic: Just a handful of simple ingredients transform into something special with minimal fuss.
- Comfort in every bite: That perfect balance of earthy peas and sweet cabbage will warm you right up on chilly January days.
- Good luck charm: Following generations of Southern wisdom, this meal promises prosperity with every delicious spoonful.
- Vegetarian delight: Packed with plant-based protein and fiber, it satisfies without weighing you down.
- Better next day: Like all great Southern dishes, the flavors deepen beautifully overnight!
Honestly, what’s not to love? It’s tradition, taste, and simplicity all in one pot.
Ingredients for Black Eyed Peas and Cabbage New Year’s Recipe
Here’s everything you’ll need to make this lucky dish – and trust me, measuring matters! These simple ingredients come together like magic:
- 1 cup dried black-eyed peas (don’t skip soaking – it makes all the difference!)
- 4 cups water (for cooking those peas to tender perfection)
- 1 small head cabbage, chopped (about 4 cups – I like mine in bite-sized pieces)
- 1 medium onion, diced (yellow onions work best for that sweet-savory balance)
- 2 cloves garlic, minced (fresh is best – that jarred stuff just won’t do)
- 2 tbsp olive oil (for sautéing all that goodness)
- 1 tsp salt (start with this, then taste – you can always add more)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- 1/2 tsp smoked paprika (my secret weapon for that extra depth of flavor)
See? Nothing fancy – just real, honest ingredients that’ll make your New Year delicious!
How to Make Black Eyed Peas and Cabbage New Year’s Recipe
Alright, let’s get cooking! This black-eyed peas and cabbage recipe comes together like a dream – just follow these simple steps and you’ll have a pot of good luck ready in no time.
Step 1: Soak and Cook the Black-Eyed Peas
First things first – those peas need some TLC! I always soak mine overnight (about 8 hours) in plenty of cold water. Trust me, this makes them cook faster and easier to digest. When you’re ready to cook, drain them well and pop them in a pot with fresh water. Bring it to a rolling boil, then lower the heat to a gentle simmer. Set your timer for 45 minutes – you’ll know they’re done when they’re tender but still hold their shape. Drain them and set aside – but don’t toss that cooking liquid! It’s packed with flavor and makes a great addition to soups.
Step 2: Sauté the Vegetables
While your peas are cooking, let’s work on those veggies. Heat your olive oil in a large skillet over medium heat – I like to use my trusty cast iron for this. Toss in the diced onions first and let them get all soft and translucent (about 3 minutes). Then add the minced garlic – oh, that smell! Cook just until fragrant (30 seconds max), then pile in that chopped cabbage. Stir everything together and let it cook down for about 10 minutes, stirring occasionally. You’ll know it’s ready when the cabbage is wilted but still has a bit of crunch.
Step 3: Combine and Season
Now for the magic! Add your cooked black-eyed peas to the cabbage mixture and stir gently to combine. This is where I sprinkle in all those wonderful spices – salt, pepper, and that smoky paprika that makes this dish sing. Let everything cook together for about 5 more minutes so the flavors can mingle. Taste and adjust the seasoning if needed – sometimes I add an extra pinch of salt at this point. And voila! Your lucky New Year’s dish is ready to serve.
Tips for Perfect Black Eyed Peas and Cabbage
After making this dish every New Year for decades, I’ve picked up some tricks that’ll take your black-eyed peas and cabbage from good to “wow!” Here are my can’t-live-without tips:
- Soak those peas! I know it’s tempting to skip, but overnight soaking really does make them cook faster and easier on your stomach. No time? A quick soak (boil for 2 minutes, then let sit covered for 1 hour) works in a pinch.
- Taste as you go with the seasoning – start light and add more salt gradually. The flavors develop as it cooks!
- Use vegetable broth instead of water for cooking the peas if you want extra flavor depth. Chicken broth works great too if you’re not vegetarian.
- Don’t overcook the cabbage – you want it tender but still with some pleasant crunch. It keeps cooking even after you turn off the heat!
Follow these simple tricks, and you’ll have the most flavorful black-eyed peas and cabbage ever!
Variations for Black Eyed Peas and Cabbage New Year’s Recipe
One of my favorite things about this dish is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:
- Tomato tang: Stir in a can of diced tomatoes (with their juices) when combining the peas and cabbage – adds wonderful acidity.
- Meaty goodness: Brown some smoked sausage or ham chunks with the onions for extra heartiness (my husband’s favorite version).
- Spice it up: A few dashes of hot sauce or a diced jalapeño gives this dish a nice kick – perfect if you like things fiery!
- Greens galore: Toss in some chopped collards or kale during the last 5 minutes of cooking for extra nutrients.
The beauty of this recipe? It welcomes creativity while staying true to its lucky roots!
Serving Suggestions for Black Eyed Peas and Cabbage
Oh honey, let me tell you how we Southerners serve up this lucky dish! My absolute favorite way is with a big wedge of hot cornbread – that sweet crumb soaks up all the delicious juices perfectly. For a heartier meal, spoon it over steamed rice or pair with sautéed greens. And don’t forget a bottle of hot sauce on the side for those who like it spicy!
Storage and Reheating Instructions
This black-eyed peas and cabbage keeps beautifully! Store leftovers in an airtight container in the fridge – they’ll stay fresh for 3-4 days. To reheat, I prefer the stovetop (just splash in a little water or broth to keep it moist), but the microwave works in a pinch. The flavors actually get better the next day!
Nutritional Information for Black Eyed Peas and Cabbage
Now let’s talk nutrition – because good luck should come with good health too! Keep in mind these are estimates (your exact amounts may vary based on ingredients). Per generous 1-cup serving, you’re looking at about:
- 180 calories – light but satisfying
- 7g fat (mostly the good kind from olive oil)
- 8g protein – those peas pack a punch!
- 25g carbs with 8g fiber to keep you full
Not bad for a dish that tastes this good and brings all that New Year’s luck!
Frequently Asked Questions
I get asked about this black-eyed peas and cabbage recipe all the time – especially around New Year’s! Here are the most common questions with my tried-and-true answers:
Can I use canned black-eyed peas instead of dried?
Absolutely! If you’re short on time, two 15-oz cans (drained and rinsed) work fine – just skip the soaking and cooking steps. The texture will be slightly softer, but the flavor’s still great. I still prefer dried for that perfect bite though!
How long do leftovers last?
This dish keeps beautifully! Store it airtight in the fridge for 3-4 days. The flavors actually deepen – some say it’s even better the next day. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
What’s the tradition behind eating this on New Year’s?
Southern folklore says black-eyed peas represent coins (for prosperity) and cabbage represents paper money (for wealth). Eating them together on January 1st is supposed to bring good fortune all year. My grandma swore by it – and honestly, it’s worked pretty well for me! Grandma always had the best traditions.
Can I make this in a slow cooker?
You bet! After soaking the peas, combine everything in your slow cooker and cook on low for 6-8 hours. The cabbage will be super tender – perfect if you like it that way. Just stir occasionally if you can.
Lucky Black Eyed Peas and Cabbage New Year’s Recipe for Prosperity
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and hearty dish combining black-eyed peas and cabbage, perfect for New Year’s celebrations.
Ingredients
- 1 cup dried black-eyed peas
- 4 cups water
- 1 small head cabbage, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Instructions
- Rinse the black-eyed peas and soak them in water overnight.
- Drain the soaked peas and add them to a pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes or until tender.
- In a separate large pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
- Add chopped cabbage to the pan and cook until wilted, about 10 minutes.
- Mix the cooked black-eyed peas with the cabbage. Season with salt, pepper, and smoked paprika. Stir well and cook for another 5 minutes.
- Serve hot as a main dish or side.
Notes
- Soaking the peas reduces cooking time.
- Add diced tomatoes or broth for extra flavor.
- Traditionally eaten for good luck in the New Year.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: black-eyed peas, cabbage, New Year's recipe, Southern dish, vegetarian