One Pot Black-Eyed Pea and Cabbage Stew is a hearty, satisfying one-pot dinner made with black-eyed peas, cabbage, brown rice, bell peppers, and other vegetables, all simmered in a savory broth. A Southern New Year’s Day tradition served on January 1st for good luck in the year ahead.
A New Year’s Day Tradition
In this house, eating black-eyed peas and cabbage on New Year’s Day is not optional. For years, I served them as two separate side dishes and watched both boys put the smallest possible amount on their plates. This year, I put everything in one pot, and the whole family ate it without complaint. That is a win.
Why Black-Eyed Peas and Cabbage on New Year’s Day?
Black-eyed peas and cabbage are a traditional Southern New Year’s Day food eaten for good luck and prosperity. Black-eyed peas are said to bring good luck, while cabbage represents money and financial prosperity in the year ahead. The tradition dates back centuries in the American South and remains a beloved custom in many households today.
Ingredients for One Pot Black-Eyed Pea and Cabbage Stew
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Olive Oil – For sautéing the vegetables at the start.
- Yellow Onion – The savory base of the stew.
- Green and Red Bell Pepper – Adds color, sweetness, and a little texture to the base.
- Celery – Contributes a subtle herbal note and rounds out the vegetable base.
- Chicken-Style Broth – The savory backbone of the stew. Better Than Bouillon’s No-Chicken Base is a great option. Vegetable broth also works well.
- Brown Rice – Cooked directly in the stew, absorbing all the broth’s flavor as it simmers.
- Canned Black-Eyed Peas – Used with their liquid for extra body and flavor in the broth.
- Diced Tomatoes with Green Chiles – Adds a gentle heat and depth to the stew. Used with the liquid from the can.
- Garlic – Added with the broth for a deep, savory flavor throughout.
- Green Cabbage – Added toward the end to keep it tender without becoming mushy.
Make it Vegan: This recipe is already fully plant-based.
How to Make One Pot Black-Eyed Pea and Cabbage Stew
Prep: 10 min | Cook: 60 min | Total: 70 min | Servings: 6
STEP ONE: Sauté the vegetables. Set a large pot over medium heat and add the olive oil. When the oil is hot, add the onion, green pepper, red pepper, and celery. Cook, stirring frequently, until the vegetables are crisp-tender, about 5 minutes.
STEP TWO: Add the broth and remaining ingredients. Add the broth, brown rice, black-eyed peas with their liquid, diced tomatoes with their liquid, and garlic. Stir to combine. Bring to a boil, then reduce the heat to low.
STEP THREE: Simmer. Simmer uncovered for 45 minutes, stirring occasionally, until the rice is cooked through and the broth has thickened slightly.
STEP FOUR: Add the cabbage. Stir in the cabbage and continue cooking for an additional 15 minutes. Adjust seasoning to taste and serve hot.
Frequently Asked Questions
Yes, but reduce the simmer time. White rice cooks much faster than brown rice and will be done in about 20 minutes rather than 45. Add it after the initial sauté step and adjust accordingly.
Yes. Soak overnight and cook until tender before adding to the stew. One cup of dried black-eyed peas yields approximately two cups when cooked, roughly equivalent to one 15-ounce can.
Yes. This stew keeps well in the refrigerator for up to 4 days. Keep in mind the rice will continue to absorb the broth as it sits, so add a small splash of broth when reheating to restore the consistency.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a small splash of broth to loosen the stew. This recipe also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
More New Year’s Day Recipes
- Black-Eyed Pea Soup
- Black-Eyed Peas and Collard Greens Casserole
- Slow Cooker Black-Eyed Peas
- Cabbage and Peas
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One Pot Black-Eyed Pea and Cabbage Stew Recipe
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 green cabbage chopped
Instructions
- Set a large pot over medium heat and add the olive oil. When the oil is hot, add the onion, green pepper, red pepper, and celery. Cook, stirring frequently, until the vegetables are crisp-tender, about 5 minutes.
- Add the broth, brown rice, black-eyed peas with their liquid, diced tomatoes with their liquid, and garlic. Stir to combine. Bring to a boil, then reduce the heat to low.
- Simmer uncovered for 45 minutes, stirring occasionally, until the rice is cooked through and the broth has thickened slightly.
- Stir in the pre-cooked cabbage and continue cooking for an additional 15 minutes. Adjust seasoning to taste and serve hot.
Nutrition
This post was updated on March 25th, 2026.
RebekahRose
That looks SO good!! Definitely something I would enjoy! 🙂