Description
A hearty and flavorful stew packed with black-eyed peas, ground beef, and tender cabbage.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 4 cups beef broth
- 4 cups chopped green cabbage
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef to the pot and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Stir in smoked paprika, chili powder, salt, and pepper. Mix well to coat the meat evenly with spices.
- Add diced tomatoes (with juices), black-eyed peas, and beef broth. Bring to a simmer.
- Gently fold in chopped cabbage. Cover and simmer for 20–25 minutes, or until cabbage is tender.
- Taste and adjust seasoning as needed. Serve warm and enjoy!
Notes
- For added flavor, you can include a splash of Worcestershire sauce.
- This stew can be served with crusty bread or over rice for a filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg