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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 Peas Stew 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
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:
Read more: Instant Pot Black Eyed Peas Recipe
Nutrition value:
Keywords:
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.
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