Vegan New Year’s Black Eyed Peas and Cabbage
Ingredients:
1 cup dried black-eyed peas
4 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups cabbage, shredded
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and pepper to taste
Chopped green onions for garnish
Instructions:
1. Rinse the black-eyed peas and soak them overnight.
2. In a large pot, bring the vegetable broth to a boil.
3. Drain the soaked black-eyed peas and add them to the boiling broth. Cook for about 30 minutes or until the peas are tender.
4. In a separate skillet, heat the olive oil and sauté the onion and garlic until they become translucent.
5. Add the shredded cabbage, dried thyme, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Cook for another 5 minutes or until the cabbage is slightly wilted.
6. Add the cooked black-eyed peas to the skillet and mix well. Simmer for an additional 10 minutes to allow the flavors to blend together.
7. Serve hot, garnished with chopped green onions.
How to Prepare:
This Vegan New Year’s Black Eyed Peas and Cabbage recipe is simple and delicious. Follow these steps to enjoy a hearty and flavorful meal:
1. Start by rinsing the black-eyed peas and soaking them overnight. This will help to soften them before cooking.
2. In a large pot, bring the vegetable broth to a boil. This will serve as the base for the soup.
3. Drain the soaked black-eyed peas and add them to the boiling broth. Cook for about 30 minutes or until the peas are tender. This will ensure that they are fully cooked and have a creamy texture.
4. In a separate skillet, heat the olive oil and sauté the onion and garlic until they become translucent. This will release their flavors and add depth to the dish.
5. Add the shredded cabbage, dried thyme, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Cook for another 5 minutes or until the cabbage is slightly wilted. This will add a hint of spice and smokiness to the soup.
6. Add the cooked black-eyed peas to the skillet and mix well. Simmer for an additional 10 minutes to allow the flavors to blend together. This will ensure that all the ingredients are well incorporated.
7. Serve the Vegan New Year’s Black Eyed Peas and Cabbage hot, garnished with chopped green onions. This will add a pop of freshness and color to the dish.
Preparation Time:
This Vegan New Year’s Black Eyed Peas and Cabbage recipe requires a total preparation time of approximately 1 hour and 15 minutes. This includes the time for soaking the black-eyed peas overnight.
Servings:
This recipe serves approximately 4-6 people, depending on portion sizes. Feel free to adjust the quantities according to your needs.
Nutrition Facts:
The nutrition facts for this Vegan New Year’s Black Eyed Peas and Cabbage recipe may vary depending on the specific brands and quantities of ingredients used. However, as a general guide, here is an approximate breakdown:
- Calories: 200 per serving
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrates: 35g
- Dietary Fiber: 10g
- Sugars: 5g
- Protein: 9g
Tips:
Here are some tips to enhance the flavor and texture of your Vegan New Year’s Black Eyed Peas and Cabbage:
- Feel free to adjust the spices according to your preference. Add more cayenne pepper for an extra kick or reduce it for a milder flavor.
- You can also add other vegetables such as carrots, bell peppers, or tomatoes to make the dish more colorful and nutritious.
- Serve the soup with a side of cornbread or steamed rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Enjoy this Vegan New Year’s Black Eyed Peas and Cabbage recipe as a comforting and wholesome meal to kick-start the year with good luck and prosperity!
Black-Eyed Peas and Little Smokies With Cabbage
Ingredients:
1 can (15.5 oz) black-eyed peas, drained and rinsed
1 package (14 oz) little smokies sausages
2 cups cabbage, shredded
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon chili powder
Salt and pepper to taste
Instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
3. Add the sausages to the skillet and cook until browned on all sides.
4. Add the shredded cabbage, paprika, cumin, chili powder, salt, and pepper to the skillet. Stir well to coat everything with the spices.
5. Add the drained and rinsed black-eyed peas to the skillet. Stir gently to combine all the ingredients.
6. Reduce the heat to low and cover the skillet. Allow the mixture to simmer for about 10 minutes, or until the cabbage is tender.
7. Serve hot and enjoy!
Black-Eyed Pea and Cabbage Soup
Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups cabbage, shredded
2 carrots, peeled and diced
2 celery stalks, diced
4 cups vegetable broth
2 cans (15.5 oz each) black-eyed peas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent.
3. Add the shredded cabbage, diced carrots, and diced celery to the pot. Cook for about 5 minutes, or until the vegetables start to soften.
4. Add the vegetable broth, black-eyed peas, diced tomatoes, dried thyme, smoked paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine all the ingredients.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the flavors have melded together.
6. Serve hot and enjoy this comforting and nutritious soup!
Crockpot Recipe for Black-Eyed Peas and Cabbage New Year’s Day
Ingredients:
1 pound dried black-eyed peas, soaked overnight and drained
4 cups vegetable broth
1 ham hock or smoked turkey leg (optional)
1 small onion, chopped
2 cloves garlic, minced
2 cups cabbage, shredded
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and pepper to taste
Instructions:
1. In a crockpot, combine the soaked black-eyed peas, vegetable broth, ham hock or smoked turkey leg (if using), chopped onion, and minced garlic.
2. Cook on low heat for 6-8 hours or until the peas are tender and cooked through.
3. About 30 minutes before serving, add the shredded cabbage, dried thyme, smoked paprika, cayenne pepper, salt, and pepper to the crockpot. Stir well to combine.
4. Cover the crockpot and continue cooking for another 30 minutes to allow the flavors to meld together and the cabbage to soften.
5. Remove the ham hock or smoked turkey leg from the crockpot and shred the meat. Discard any bones or excess fat.
6. Serve the black-eyed peas and cabbage hot, topped with the shredded meat (if using). Enjoy this comforting and flavorful dish!
Black Eyed Pea and Cabbage Stew
Ingredients:
1 cup dried black-eyed peas
4 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups cabbage, shredded
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and pepper to taste
Instructions:
1. Rinse the black-eyed peas and soak them overnight.
2. In a large pot, bring the vegetable broth to a boil.
3. Drain the soaked black-eyed peas and add them to the boiling broth. Cook for about 30 minutes or until the peas are tender.
4. In a separate skillet, heat the olive oil and sauté the onion and garlic until they become translucent.
5. Add the shredded cabbage, dried thyme, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Cook for another 5 minutes or until the cabbage is slightly wilted.
6. Add the cooked black-eyed peas to the skillet and mix well. Simmer for an additional 10 minutes to allow the flavors to blend together.
7. Serve hot and enjoy this hearty and nutritious stew!
Black Eyed Pea and Cabbage Stew
Ingredients:
1 cup dried black-eyed peas
4 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups cabbage, shredded
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and pepper to taste
Instructions:
1. Rinse the black-eyed peas and soak them overnight.
2. In a large pot, bring the vegetable broth to a boil.
3. Drain the soaked black-eyed peas and add them to the boiling broth. Cook for about 30 minutes or until the peas are tender.
4. In a separate skillet, heat the olive oil and sauté the onion and garlic until they become translucent.
5. Add the shredded cabbage, dried thyme, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Cook for another 5 minutes or until the cabbage is slightly wilted.
6. Add the cooked black-eyed peas to the skillet and mix well. Simmer for an additional 10 minutes to allow the flavors to blend together.
7. Serve hot and enjoy this hearty and nutritious stew!
Black-Eyed Pea Cabbage Salad
Ingredients:
2 cups cooked black-eyed peas
2 cups cabbage, shredded
½ cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup bell pepper, diced
¼ cup red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked black-eyed peas, shredded cabbage, cherry tomatoes, cucumber, bell pepper, red onion, and fresh parsley.
2. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss well to coat all the ingredients.
4. Allow the salad to sit for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve chilled and enjoy this refreshing and nutritious salad!
Black Eyed Peas And Cabbage Recipe Vegetarian
Ingredients:
1 cup dried black-eyed peas
4 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups cabbage, shredded
1 teaspoon dried thyme
1 teaspoon smoked pap
