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Black Eyed Peas & Cabbage

Ingredients

FOR THE PEAS

1 (1-pound) package black eyed peas, rinsed and picked over

2 tablespoons vegetable oil

1 pound pickled pork or salt meat, cubed to ½ inch

1 large yellow onion, chopped

1 large green bell pepper

3 stalks celery, chopped

4 cloves garlic, chopped

10 cups chicken broth

2 bay leaves

Salt and pepper, to taste

Hot sauce, to taste

Hot cooked rice, for serving

1 bunch green onions, sliced, for serving

FOR THE CABBAGE

1 head of fresh green cabbage, cored and roughly chopped

1 large yellow onion, diced

1 pound diced smoked ham

2 tablespoons olive oil

Salt and pepper, to taste to taste

 

Directions

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.