Cabbage And Black-eyed Pea Stew |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A lot of people eat Black eyed peas for good luck on New Years. The way things are going, I'm sure there will be left overs. This is a stew to use some of them up. I have also made this for St. Patrick's Day. Ingredients:
1 small head cabbage (or half a large head), shredded (about 5 cups) |
2 tablespoons olive oil |
1 to 2 tablespoons unsalted butter |
1 large sweet onion, chopped |
1 to 2 stalks celery, chopped |
1/2 cup chopped bell pepper |
1 tablespoon chopped garlic |
2 cups prepared marinara sauce |
2 cups black-eyed peas, drained |
1 to 2 sliced carrots |
1 teaspoon favorite salt-free seasoning |
1/2 teaspoon italian herb seasoning |
1/2 teaspoon sea salt |
dashes of black pepper, red pepper, paprika, chili powder |
1 1/2 cups cooked brown rice or mashed potatoes for serving |
Directions:
1. In a large heavy saucepot over medium heat, heat oil. Add butter. When it melts, add onion, stir about a minute. Add celery and bell pepper and cook until tender, stirring often, about 4 minutes. Add about 2 teaspoons garlic, stir a minute. Add shredded cabbage and stir until tender.
2. Add marinara sauce, black-eyed peas, carrots and seasonings. Mix well. Bring to a boil. Reduce the heat to low and simmer until done, 10 to 15 minutes. I like mine over rice or crumbled corn bread.
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