Black Eyed Peas and Cabbage Recipe

4.75 from 4 votes

Black eyed peas and cabbage recipe made on the stove in a Dutch Oven is delicious as a side dish or vegetarian main meal for dinner.

Prep Time10

Cook Time23

Course: Entree, Side Dish

Cuisine: American

Keyword: black eyed peas, cabbage, dutch oven

Servings:

Author: Justine

2 cup black eyed peas thawed from frozen, canned or soaked overnight and cooked to tender
1 head cabbage small, thinly sliced
1 small onion diced
3 tbsp minced garlic
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cayenne pepper
2 cup vegetable broth or chicken
1 pinch salt and pepper to taste

Thaw the frozen black-eyed peas if they're not already thawed. (could use canned and drained too) Slice the cabbage thinly, and chop the onion.
Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion turns translucent and the garlic is fragrant.
Stir in the smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat the onions and garlic with the spices. Add the thawed black-eyed peas and sliced cabbage to the skillet. Stir to combine everything evenly.
Pour in the vegetable or chicken broth. Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet or pot, and let it simmer for about 20-25 minutes, or until the black-eyed peas are tender and the cabbage is cooked through. Stir occasionally during this time.
Taste and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference. Once everything is cooked to your liking, remove the skillet from heat. Serve the Black-eyed Peas and Cabbage hot.