Follow these steps for perfect results
black-eyed peas
canned
black-eyed peas with jalapenos
canned
onions
chopped
ham
chopped
salt pork
chopped
cabbage
head
ground beef
bell pepper
chopped
celery
chopped
Worcestershire sauce
garlic powder
salt
pepper
Saute onions with ham or salt pork until onions are soft.
Add both cans of black-eyed peas with juices to the sauteed onions and ham/salt pork.
Bring the mixture to a boil.
Reduce heat and simmer for 30-45 minutes.
Brown ground beef in a separate pan.
Mix in Worcestershire sauce, garlic powder, salt, and pepper to the browned ground beef.
Add one chopped onion, bell pepper, and celery to the beef just before it's fully browned and saute for about five minutes.
Slice the head of cabbage into quarters and separate the leaves.
Mix cabbage leaves in with beef and vegetables.
Cook on low heat until the cabbage leaves are soft but still somewhat crisp.
Expert advice for the best results
Adjust seasoning to taste.
For a spicier dish, add more jalapenos or a pinch of cayenne pepper.
Everything you need to know before you start
20 minutes
Yes, the black-eyed peas can be made a day ahead.
Serve in a bowl, garnished with a sprig of parsley.
Serve with cornbread.
Top with a dollop of sour cream.
Pairs well with the savory flavors.
A crisp and refreshing choice.
Discover the story behind this recipe
Traditionally eaten on New Year's Day for good luck and prosperity.
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