Black-Eyed Pea and Cabbage Stew ~
Kick off the new year with this hearty and healthy plant-based stew loaded with good-for-you ingredients!
Black-eyed peas and cabbage have been required to be eaten on New Year’s Day around here for as long as I can remember.
This traditional combination of beans and greens is said to welcome health and wealth into your life for the coming year.
What I like about this recipe is that it’s very easy to put together and is ready to serve in about an hour and a half, with most of that time used for simmering away on the stove and making the kitchen smell amazing!
It’s been seven years since I first served this hearty stew and it remains my go-to meal on New Year’s Day!
Ingredients for Black-Eyed Pea & Cabbage Stew:
- 2 teaspoons vegan butter
- 4 cups vegan chicken-style broth
- 1 medium head green cabbage
- sea salt, to taste
- ground black pepper, to taste
- 1 tablespoon olive oil
- 3/4 cup yellow onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- 3 stalks celery
- 3/4 cup long-grain white or brown rice
- 2- 15-ounce cans prepared black-eyed peas
- 1 15-ounce can diced tomatoes with green chiles
- 2 cloves garlic
How to Make Black-Eyed Pea & Cabbage Stew:
STEP ONE: 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.
STEP TWO: Cover and simmer 30 minutes, stirring occasionally, until cabbage is wilted. Season with salt and pepper, to taste. Remove from heat and set aside.
STEP THREE: 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 softened.
STEP FOUR: Stir in the remaining 2 cups of broth, rice, black-eyed peas, diced tomatoes, and garlic.
STEP FIVE: Bring to a boil, then reduce heat to low and simmer 30 minutes, or until the rice is done.
STEP SIX: Add the cooked cabbage, with liquid, and continue cooking an additional 10 minutes, or until heated through. Adjust seasoning to taste and serve hot.
Originally posted December 29, 2019. Updated January 1, 2021.
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Black-Eyed Pea and Cabbage Stew
Ingredients
- 2 teaspoons vegan butter
- 4 cups vegan chicken-style broth divided
- 1 medium head cabbage cored and rough chopped
- salt and pepper to taste
- 1 tablespoon olive oil
- 3/4 cup yellow onion chopped
- 1 medium green bell pepper seeded and chopped
- 1 medium red bell pepper seeded and chopped
- 3 stalks celery sliced
- 3/4 cup long-grain white or brown rice
- 2 – 15 oz. cans black-eyed peas with liquid or 1/2 pound dried black-eyed peas, prepared
- 1 – 15 oz. can diced tomatoes with green chiles with liquid
- 2 cloves garlic minced
Instructions
- 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 30 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 30 minutes, or until the rice is done.
- Add the cooked cabbage, with liquid, and continue cooking an additional 10 minutes, or until heated through.
Kayla DiMaggio
We always make Black Eyed Pea Stew in the New Year and I tested this recipe out for it and was amazing! The whole family loved it! It will be our go to stew on January 1st!
Michelle
I love this vegan black-eyed pea and cabbage stew! It’s delicious and so flavorful. The black-eyed peas and rice make it filling and I looove cabbage!