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Black-eyed peas and cabbage come together in this hearty casserole, perfect for a cozy meal. The blend of diced tomatoes, onion, and garlic adds depth, while paprika gives it a subtle kick. This dish is not only delicious but also packed with nutrients. Whether you're a seasoned cook or just starting out, this recipe is straightforward and satisfying. Let's get cooking!
Black Eyed Peas and Cabbage Casserole Recipe
Ingredients:
- 1 cup soaked overnight black-eyed peas
- 1 small chopped cabbage
- 1 chopped onion
- 2 cloves minced garlic
- 1 can diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 cups vegetable broth
- 2 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
- Add chopped cabbage, cook until slightly tender.
- Stir in soaked black-eyed peas, diced tomatoes, salt, pepper, and paprika.
- Pour in vegetable broth and bring to a simmer.
- Transfer mixture to a casserole dish, cover with foil.
- Bake in preheated oven for 45 minutes or until peas are tender.
What You Will Need
Read more: Black Eyed Pea Squash Casserole Recipe
What you will need to make black eyed peas and cabbage casserole
- Black-eyed peas: These legumes add protein and a hearty texture, making the casserole filling and nutritious.
- Cabbage: Provides a mild, slightly sweet flavor and a tender texture when cooked, balancing the dish.
- Onion: Adds a savory depth and slight sweetness, enhancing the overall flavor profile.
- Garlic: Infuses the casserole with a robust, aromatic flavor, complementing the other ingredients.
- Diced tomatoes: Brings acidity and a touch of sweetness, helping to meld the flavors together.
- Paprika: Adds a mild heat and smoky undertone, giving the dish a subtle kick.
- Vegetable broth: Keeps the casserole moist and adds a rich, savory base for the ingredients to cook in.
- Olive oil: Used for sautéing, it adds a smooth, slightly fruity flavor and helps to cook the vegetables evenly.
Tools and Instruments Required
What tools/instruments will be needed to make Black Eyed Peas and Cabbage Casserole Recipe
- Large skillet: Essential for sautéing onions, garlic, and cabbage to bring out their flavors before baking.
- Casserole dish: Needed to bake the mixture evenly, ensuring the peas become tender.
- Foil: Used to cover the casserole dish, trapping steam to cook the peas thoroughly.
- Wooden spoon: Ideal for stirring ingredients together without scratching the skillet.
- Measuring cups: Accurate measurements of peas, broth, and spices ensure balanced flavors.
Black Eyed Peas and Cabbage Casserole Recipe
A hearty and nutritious casserole featuring black-eyed peas and cabbage.
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Ingredients:
Main Ingredients
- 1 cup black-eyed peas soaked overnight
- 1 small cabbage chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 cups vegetable broth
- 2 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
- Add chopped cabbage, cook until slightly tender.
- Stir in soaked black-eyed peas, diced tomatoes, salt, pepper, and paprika.
- Pour in vegetable broth and bring to a simmer.
- Transfer mixture to a casserole dish, cover with foil.
- Bake in preheated oven for 45 minutes or until peas are tender.
Notes:
Serve hot and enjoy!
Read more: Black Eyed Peas Stew Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 600mgPotassium: 500mgFiber: 8gSugar: 6gVitamin A: 300IUVitamin C: 40mgCalcium: 80mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed up to the baking step.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge, uncover, and bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw overnight in the fridge.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a splash of apple cider vinegar to the cabbage before baking can enhance the flavors and add a slight tanginess to the dish.
Frequently Asked Questions
FAQ:
Can I use canned black-eyed peas instead of soaked ones?
Yes, just rinse and drain them before adding.
How long should I soak the black-eyed peas?
Overnight, around 8-12 hours.
Can I add meat to this casserole?
Sure, cooked sausage or bacon works well.
Is it possible to make this dish ahead of time?
Yes, assemble it, then refrigerate. Bake when ready.
Can I freeze leftovers?
Absolutely, just store in an airtight container.
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