Description
A classic Southern dish featuring black-eyed peas and cabbage, seasoned to perfection.
Ingredients
Scale
- 2 cups black-eyed peas, soaked overnight
- 1 medium cabbage, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add black-eyed peas and vegetable broth, bring to a boil.
- Reduce heat, simmer for 45 minutes until peas are tender.
- Add chopped cabbage, smoked paprika, salt, and pepper.
- Cook for another 15 minutes until cabbage is soft.
- Serve hot.
Notes
- Soak black-eyed peas overnight for best results.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: black-eyed peas, cabbage, Southern recipe, vegetarian