Lucky Black Eyed Peas and Cabbage

Black eyed pea and cabbage stew next to rice, a fork, and a napkin.

Load up your plate with these lucky foods for New Year's Day! This vegetarian and vegan stew is made with just a handful of ingredients and spices that provide savory flavor.

Course Main Course, Side Dish

Cuisine American, Southern

Prep Time 20

Cook Time 20

Total Time 40

Servings 1.5-cup servings

Calories 247kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 tablespoons extra virgin olive oil divided
1 small yellow onion diced, about 1 cup
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon salt more to taste
6 cups shredded cabbage from 1 small head or ½ large head
15 ounces black eyed peas drained and rinsed
14.5 ounces diced tomatoes with their juices
½ to 1 cup vegetable broth
Brown or jasmine rice for serving, optional

US Customary - Metric

Instructions

If you want to serve the recipe like a stew over rice, prepare the rice before starting the rest of the recipe so it's ready.
In a large skillet over medium heat, warm a tablespoon of the olive oil. Add the onion and cook for 3 to 5 minutes until softened.
Stir in the smoked paprika, garlic powder, thyme, and salt. Cook for a few more minutes until fragrant.
Add the shredded cabbage to the skillet along with the second tablespoon of olive oil. Cook for about 5 to 8 minutes, stirring occasionally, until wilted.
Add the black eyed peas, diced tomatoes, and broth to the skillet. Bring to a boil over medium high heat. Reduce heat back to medium to maintain a simmer. Cook for 5 to 10 more minutes until the cabbage is tender and most of the broth has evaporated.
Taste and add additional salt or other seasonings (see notes) as desired.
Serve warm as a stew over rice or on its own!
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Notes

Optional additions for more heat/smoky flavor: Cajun seasoning, cayenne pepper, chili powder, liquid smoke, bay leaves, or a can of green chilis.
Black eyed peas: If you can't find canned ones, cook them from scratch following package instructions and then add 2 cups to this recipe.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 5 days. Reheat in a skillet with some extra broth for 5 to 10 minutes over medium heat. You can also reheat it in a microwave-safe bowl in 30-second intervals on high until warm.
Nutrition facts do not include rice.

Nutrition