Go Back
Cabbage and Black Eyed Peas

Cabbage and Black Eyed Peas

The traditional January 1 meal for New Orleanians updated with flavors from around the world
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method

Ingredients
  

Cabbage
  • 2-3 slices Bacon
  • 5 Cabbage leaves
  • 4 cloves Garlic, minced
  • 1 inch Ginger, minced
  • 4 Chilis, sliced
  • 3 Green onions, sliced Separate white and green parts
  • 1 tbs Soy sauce
  • 1/4 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tbsp Sesame oil
Black Eyed Peas
  • 1-2 slices Bacon, diced
  • 1 tbsp Olive oil
  • 1 Small onion, chopped
  • 2 Celery rib, diced
  • 2 Carrots, chopped
  • 1 Bell pepper, diced
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 3 tsp Paprika
  • Salt and pepper to taste
  • 4 cloves Garlic, minced
  • 1 Chili, diced
  • 3.5 cups Broth of choice
  • 2 tsp Balsamic vinegar
  • 1.25 cups Black eyed peas

Method
 

Black Eyed Peas
  1. Rinse and sort black eyed peas.
  2. Turn pressure cooker on saute and cook bacon.
  3. Remove bacon and add oil to the rendered bacon fat. Add onion, carrots, celery, and bell pepper and saute until the onion is translucent.
  4. Add bay leaves, thyme, paprika, pepper, and salt. Stir to combine.
  5. Add garlic and jalapeño. Cook until fragrant.
  6. Add broth, balsamic vinegar, bacon, and black eyed peas. Stir to combine.
  7. Cancel saute. Place lid, set steam release to sealing. Pressure cook for 17 minutes on high.
  8. When cycle is complete, let sit for 15 minutes on natural release. Then, turn steam release to vent.
  9. Discard bay leaves from black eyed peas.
Cabbage
  1. While black eyed peas are cooking, prepare cabbage. Heat pan and cook bacon. Remove bacon to a paper towel lined plate to drain.
  2. Add garlic, ginger, white part of green onions, and chilis. Fry until aromatic.
  3. Add cabage and stir. Then add soy sauce, salt, and sugar. Mix in sesame oil, cooked bacon, and green part of green onion.
  4. Serve over rice.