Description
This comforting Black Eyed Peas and Cabbage recipe is a hearty and flavorful dish combining savory ground beef or sausage, tender black-eyed peas, and fresh cabbage simmered in a spiced tomato broth. It’s perfect as a warming lunch or dinner, served alongside cornbread or crusty bread for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1/2 head green cabbage, chopped
Instructions
- Brown the Meat: In a large pot, heat olive oil over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if needed to reduce grease.
- Sauté Aromatics: Stir in diced onion and minced garlic. Sauté for 3–4 minutes until the onion is softened and fragrant, building the flavor base.
- Add Spices and Tomatoes: Add diced tomatoes, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well to evenly distribute the spices.
- Simmer the Broth: Pour in chicken or vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 15 minutes to blend the flavors.
- Add Black-Eyed Peas: Stir in the drained and rinsed black-eyed peas. Let cook for another 10 minutes to absorb the flavors from the broth and spices.
- Add Cabbage and Simmer: Add the chopped cabbage to the pot. Simmer gently for 10–15 minutes, until the cabbage is tender but still holds its shape, avoiding mushiness.
- Season and Serve: Taste the dish and adjust seasonings if necessary. Serve hot, ideally with a side of warm cornbread or crusty bread for a complete meal.
Notes
- You can substitute ground turkey or a plant-based sausage alternative for a lighter or vegetarian version.
- If you prefer a spicier dish, increase the cayenne pepper to your desired heat level.
- Make sure to not overcook the cabbage to keep some crispness and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Serve with cornbread, crusty bread, or even steamed rice for a heartier meal.
