Black Eyed Peas Cabbage Food

BLACK EYED PEAS & CABBAGE

Steps:

• FOR THE PEAS Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Add pickled pork or salt meat; sauté 5 minutes or until browned. Add onions, bell pepper, celery and garlic; sauté 15 minutes. Add broth and bay leaves; bring to a boil. Add black eyed peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally. Adjust seasonings to taste. Serve over hot cooked rice. Garnish with chopped green onions. FOR THE CABBAGE Saute diced ham in olive oil on medium heat until lightly browned. Add diced onion and saute until tender, about 5-7 minutes Add chopped cabbage and 2 tablespoons water and cover with lid. Cook on medium for 15 minutes. Stir and season with salt and pepper. Cover again and lower heat and simmer (10-20 minutes) until tender as desired.

BLACK-EYED PEA AND CABBAGE STEW

Steps:

• 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 45 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 45 minutes.
• Add the cooked cabbage, with liquid, and continue cooking an additional 15 minutes, or until heated through.

CABBAGE AND BLACKEYED PEA SOUP

Steps:

• Heat a large pot to medium high. Brown ground beef and drain off any fat.
• Add the chopped onion, bell pepper, and garlic and cook for 2 minutes or until softened.
• Add spices, stir well.
• Add in the remaining ingredients (do not drain any of the cans) and stir well.
• Bring mixture to a slight simmer, then reduce to medium low, cover, and let cook for at least one hour or up to 90 minutes.
• Follow steps 1-3 add ingredients to a large slow cooker and cook on high for 3-4 hours or on low for 8 hours.

BLACK-EYED PEAS AND LITTLE SMOKIES WITH CABBAGE

Steps:

• 1. Do not drain black-eyed peas.
• 2. Place all ingredients in a crock pot and cook on high for 3-4 hours until cabbage is cooked through.
• 3. Serve with cornbread.

LUCKY NEW YEAR'S BLACK-EYED PEA STEW

Steps:

• Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

BLACK-EYED PEA CABBAGE SOUP

Steps:

• Brown hamburger, onion, green pepper, celery and garlic clove in a skillet on top of the stove. Drain and add to large soup pot.
• Add cabbage, tomatoes, chicken broth, water, dried black-eyed peas, Cajun seasoning and cayenne to pot. Bring to a boil, turn down to simmer and cook for 45 to 60 minutes until dried peas are done

NEW YEAR'S BLACK EYED PEAS AND CABBAGE

Steps:

• Black eyed Peas:.
• Saute onion with ham or salt pork until onions are soft. Add both cans of black eyed peas with juices. Bring to boil. Reduce heat and simmer for 30 - 45 minutes.
• Cabbage Dish:.
• Brown ground beef. Mix in worcestershire sauce, garlic powder, salt and pepper. Add one onion, bell pepper, and celery to beef just before browned and saute for about five minutes. Slice head of cabbage into quarters and separate leaves. Mix cabbage leaves in with beef and vegetables and cook on low heat until leaves are soft but still some what crisp.

BLACK-EYED PEA CABBAGE SALAD

Steps:

• Place black-eyed peas in a large container and cover with at least 2 inches of cool water; let soak, 8 hours to overnight.
• Transfer black-eyed peas and water to a pot; bring to a boil. Reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes.
• Combine black-eyed peas, cabbage, olive oil, green onions, lemon juice, parsley, salt, and pepper in a large bowl. Chill for at least 1 hour before serving.

BLACK-EYED PEA AND CABBAGE STEW

Steps:

• 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 crisp-tender.
• Add the broth, rice, black-eyed peas with liquid, tomatoes with liquid, and garlic.
• Bring to a boil, then reduce heat to low.
• Simmer, uncovered, for 45 minutes.
• Add the pre-cooked cabbage.
• Continue cooking an additional 15 minutes.
• Serve hot.

BLACK EYED PEAS WITH RICE

Steps:

• Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
• Add oil to pot; sauté the ham hock, onion, and celery until tender.
• Add the garlic and sauté 2 minutes more.
• Add peas cover with water about 1 to 11/2 inch over peas.
• Add pepper, parsley, and about 1 teaspoon of salt to start with.
• Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
• Stir occasionally.
• Water will turn into a gravy; serve over rice.

SLOW COOKER BLACK-EYED PEA AND CABBAGE SOUP

Steps:

• 1. Prep all ingredients. Carve as much meat as you can off the hambone, then cube the meat. Then, starting with the hambone, put all ingredients into Crock Pot except the cabbage. Pour the broth over last. This soup has a lot of volume starting out, but it will cook down considerably. Note: If you can't get fresh black eye peas, you may use a pound of dried black-eyed peas. To substitute dried black-eyed peas, rinse the peas the night before, sorting out any dirt or stones. Put into a pot, cover with water, and boil for ten minutes. Remove from heat and allow to soak overnight. When ready to prepare, rinse the peas before adding them to the Crock Pot. Canned black-eyed peas are NOT recommended, as they grow pasty and mushy and ruin the texture of the soup.
• 2. Add chopped cabbage to the top of the mixture.
• 3. Cook on high for 6 hours.
• 4. Give the soup a stir to make sure the cabbage is cooking down about 3 hours into the cooking process.
• 5. Remove ham bone and bay leaves from Crock Pot. Scrape off meat and marrow and stir both into the soup. Discard hambone. Add salt, pepper and a few dashes of Louisiana Hot Sauce to taste.
• 6. We pair this with my grandmother's recipe for Southern cornbread with stone-ground cornmeal. Forget about crackers -- just crumble some cornbread into your soup to soak up the good juice for a meal that'll make a great start to your New Year!
• 7. This is great the next day, too. Peas soften still more overnight. Note: If you don't have a leftover hambone from your holiday ham, one alternative is to get a hambone from Honeybaked Ham, if one is in your area. I've found their 'soup starter' bones have enough ham left both for this soup and for an additional meal! Honeybaked sells their hambones dirt cheap after Christmas and Easter, so it's a great time to stock up, too. *I'm not employed by Honeybaked and I have no stake in the company -- it's just the cheapest and easiest way I've found to get a hambone without having to buy a whole ham to get it.

BLACK-EYED PEA AND CABBAGE SLAW

Steps:

• Soak peas in enough water to cover by 2 inches overnight. Drain peas and rinse. In a large saucepan simmer peas, bay leaf, and parsley sprigs in enough water to cover by 2 inches until tender, about 25 minutes. Peas may be cooked 2 days in advance and kept covered and chilled.
• Drain peas and discard bay leaf and parsley sprigs. In a large bowl whisk together vinegar, mustard, horseradish, and salt and pepper to taste and add oil in a stream, whisking until dressing is emulsified. Add peas, cabbage, carrots, scallion, garlic, minced parsley, and salt and pepper to taste and toss well. Slaw may be made 1 day in advance and kept covered and chilled.