One Pot Black-Eyed Pea and Cabbage Stew Recipe
A hearty one-pot stew that brings together the Southern New Year's Day tradition of black-eyed peas and cabbage in one satisfying bowl.
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Servings: 6
Calories: 305kcal
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
Calories: 305kcal | Carbohydrates: 55g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 310mg | Potassium: 702mg | Fiber: 12g | Sugar: 9g | Vitamin A: 474IU | Vitamin C: 34mg | Calcium: 81mg | Iron: 5mg
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