Black Eyed Peas Cabbage Recipes

BLACK-EYED PEA AND CABBAGE STEW

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.

BLACK EYED PEAS & CABBAGE

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 YEAR'S BLACK EYED PEAS AND CABBAGE

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.

BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
• Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

BLACK-EYED PEAS AND CABBAGE RECIPE

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.

LUCKY NEW YEAR'S BLACK-EYED PEA STEW

Steps:

• Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.