Black-Eyed Pea and Cabbage Stew
Kick-off the new year with hearty and healthy vegan black-eyed pea and cabbage stew!
It is well known and understood in this house that everyone is required to eat the black-eyed peas and cabbage served on New Year’s Day.
In previous years, I have served the peas and cabbage as two separate side dishes and watched as both boys put just the very teensiest amount they thought would be acceptable on their plates.
So, this year I tried a new approach by putting everything in one big pot and the resulting stew was a delicious hit with the whole family!
Ingredients Needed for Black-Eyed Pea and Cabbage Stew
1 tablespoon olive oil
3/4 cup onion, chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
3 stalks celery, sliced
2 cups vegan chicken-style broth
3/4 cup brown rice
30 ounces canned black-eyed peas, with liquid
15 ounces diced tomatoes with green chiles, with liquid
2 cloves garlic, minced
1 cup pre-cooked cabbage
How to Make Black-Eyed Pea and Cabbage Stew
Into a large pot over medium heat, add the olive oil. When the oil is hot, add the onion, green pepper, red pepper, and celery. Cook, stirring frequently until vegetables are crisp-tender.
Add the broth, rice, black-eyed peas with liquid, tomatoes with liquid, and garlic. Bring to a boil, then reduce heat to low. Simmer, uncovered, for 45 minutes.
Add the pre-cooked cabbage. Continue cooking an additional 15 minutes.
Serve hot.
Cheers!
Recipes for New Year’s Eve
Vegan Beer Cheese Fondue – We love this fondue! It’s so rich and cheesy and has become a New Year’s Eve tradition.
Vegan Beer Cheese Fondue
Vegan Sausage and Cheddar Stuffing Balls – Lightly crispy on the inside and tender on the outside. Whip up a batch of these savory bites and watch them disappear!
Vegan Sausage and Cheddar Balls
Black-Eyed Pea and Cabbage Stew
Kick off the new year with hearty and healthy vegan black-eyed pea and cabbage stew!
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Ingredients
- 1 tablespoon olive oil
- 3/4 cup onion chopped
- 1/2 large green bell pepper chopped
- 1/2 large red bell pepper chopped
- 3 stalks celery sliced
- 2 cups chicken-style broth
- 3/4 cup brown rice
- 30 ounces canned black-eyed peas with liquid
- 15 ounces diced tomatoes with green chiles with liquid
- 2 cloves garlic minced
- 1 cup pre-cooked cabbage
Instructions
- Into a large pot over medium heat, add the olive oil.
- When the oil is hot, add the onion, green pepper, red pepper, and celery.
- Cook, stirring frequently until vegetables are crisp-tender.
- Add the broth, rice, black-eyed peas with liquid, tomatoes with liquid, and garlic.
- Bring to a boil, then reduce heat to low.
- Simmer, uncovered, for 45 minutes.
- Add the pre-cooked cabbage.
- Continue cooking an additional 15 minutes.
- Serve hot.
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RebekahRose
That looks SO good!! Definitely something I would enjoy! 🙂