Black-Eyed Peas and Cabbage
Ring in the New Year with a dish that’s not only delicious but also steeped in tradition and meaning. Black-eyed peas and cabbage are both Southern staples, symbolizing luck and prosperity for the year ahead. This hearty and flavorful recipe brings these two ingredients together in a simple, wholesome dish that’s perfect for celebrating or enjoying any day of the year.
Black-Eyed Peas And Cabbage
Packed with tender black-eyed peas, savory cabbage, and aromatic spices, this recipe is easy to prepare and loaded with nutrients. Whether you’re familiar with the New Year’s tradition or just love a good comfort food dish, black-eyed peas and cabbage is a recipe you’ll want to make on repeat.
This one-pot meal is ready in about 30 minutes and pairs perfectly with cornbread or rice. It’s a no-fuss way to serve up some Southern charm while ensuring everyone at the table leaves satisfied.
What You Will Love About This Recipe
Symbolic and meaningful: Eating black-eyed peas and cabbage on New Year’s is a time-honored tradition said to bring luck (peas) and prosperity (cabbage) for the year ahead.
Quick and easy: This recipe comes together in under 30 minutes, making it a great option for busy days.
Wholesome and hearty: Loaded with fiber, vitamins, and protein, it’s a healthy yet satisfying meal.
Budget-friendly: With simple, affordable ingredients, this dish is perfect for feeding a crowd without breaking the bank.
Ingredients
2 cups frozen black-eyed peas, thawed
1 small head cabbage, thinly sliced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
2 cups vegetable or chicken broth
Chopped fresh parsley for garnish (optional)
How to Make Black-eyed Peas and Cabbage
- Thaw the frozen black-eyed peas if they’re not already thawed.
- Slice the cabbage thinly, chop the onion, and mince the garlic.
- Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion turns translucent and the garlic is fragrant.
- Stir in the smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat the onions and garlic with the spices.
- Add the thawed black-eyed peas and sliced cabbage to the skillet. Stir to combine everything evenly.
- Pour in the vegetable or chicken broth. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet or pot, and let it simmer for about 20-25 minutes, or until the black-eyed peas are tender and the cabbage is cooked through. Stir occasionally during this time.
- Taste and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
- Once everything is cooked to your liking, remove the skillet from heat. Serve the Black-eyed Peas and Cabbage hot.
Why Do People Eat Black-Eyed Peas for New Years
Eating black-eyed peas on New Year’s Day is a tradition in some cultures, particularly in the Southern United States, as well as in parts of Africa and the Caribbean. The tradition is rooted in folklore and superstition, with the belief that consuming black-eyed peas on the first day of the year brings good luck and prosperity for the year ahead.
There are a few different explanations for why black-eyed peas are considered lucky:
Symbol of Prosperity: In some cultures, the small, round shape of black-eyed peas is seen as a symbol of coins or wealth. Consuming them on New Year’s Day is believed to attract financial prosperity and abundance in the coming year.
Historical Significance: During the Civil War in the United States, black-eyed peas were used as a staple food by Confederate soldiers because they were readily available and nutritious. Some believe that after the war, eating black-eyed peas became associated with good fortune, as it symbolized surviving hard times and having enough to eat.
Cultural Traditions: In African and Caribbean cultures, black-eyed peas have long been associated with luck and prosperity. The tradition of eating black-eyed peas on New Year’s Day may have been brought to the United States through the African diaspora.
Accompanying Traditions: In the Southern United States, black-eyed peas are often served alongside other symbolic foods on New Year’s Day, such as greens (representing money) and cornbread (representing gold). This combination of foods is believed to ensure a year of prosperity and good fortune.
Overall, the tradition of eating black-eyed peas on New Year’s Day is deeply ingrained in certain cultures and has been passed down through generations as a way to start the year off on an auspicious note. While some people may follow this tradition strictly for its symbolic significance, others simply enjoy the dish as a delicious part of their holiday celebrations.
Tips & Tricks
- Use fresh or frozen peas: Frozen black-eyed peas are a convenient option and cook quickly without needing overnight soaking.
- Slice the cabbage thinly: Thin slices ensure the cabbage cooks evenly and absorbs all the flavors.
- Control the heat: Adjust the cayenne pepper to suit your spice preference, or leave it out entirely for a milder dish.
- Add broth sparingly: If you prefer a thicker dish, start with less broth and add more as needed.
- Make it vegetarian: Use vegetable broth to keep this dish plant-based without sacrificing flavor.
FAQs
Slow Coooker Corned Beef and Cabbage Soup
Instant Pot Sausage, Cabbage, Carrots and Potatoes
Grandma’s Best Stuffed Cabbage Soup
Black-Eyed Peas and Cabbage
Black-eyed peas and cabbage is the ultimate Southern comfort dish that everyone loves as it combines tender black-eyed peas with tender cabbage to create a hearty meal that is full of immense flavors. You will love the combination of the black-eyed peas and cabbage that is enriched with so many other flavors and spices. It is the perfect meal on a cold winter’s night.
Ingredients
- 2 cups frozen black-eyed peas, thawed
- 1 small head cabbage, thinly sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- Chopped fresh parsley for garnish (optional)
Instructions
- Thaw the frozen black-eyed peas if they're not already thawed.
- Slice the cabbage thinly, chop the onion, and mince the garlic.
- Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion turns translucent and the garlic is fragrant.
- Stir in the smoked paprika, cayenne pepper, salt, and pepper. Mix well to coat the onions and garlic with the spices.
- Add the thawed black-eyed peas and sliced cabbage to the skillet. Stir to combine everything evenly.
- Pour in the vegetable or chicken broth. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet or pot, and let it simmer for about 20-25 minutes, or until the black-eyed peas are tender and the cabbage is cooked through. Stir occasionally during this time.
- Taste and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
- Once everything is cooked to your liking, remove the skillet from heat. Serve the Black-eyed Peas and Cabbage hot.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 345mgCarbohydrates: 36gFiber: 11gSugar: 8gProtein: 11g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
