Black Eyed Peas and Cabbage (Happy New Year)

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for luck and money in the new year!

Did you grow up eating black eyed peas and cabbage on New Years Eve or Day? This combination is a classic southern tradition that always leaves me wondering why we don’t eat it more frequently!

The black eyed peas are creamy, spicy and pair perfectly with the smothered cabbage. I love to serve it with a long grain rice (aka Hoppin’ John) for a filling and satisfying start to the New Year!

What’s the tradition of cabbage and black eyed peas?

The tradition of eating black-eyed peas and cabbage (or other greens) on New Year’s Day is thought to bring good luck and prosperity for the coming year. Black-eyed peas symbolize coins, while greens like cabbage represent paper money.

This Southern tradition has roots in African and European customs and became especially popular in the American South. Typically, black-eyed peas are prepared with pork for flavor, and cabbage is often cooked with a bit of vinegar or bacon to add richness and depth to the meal.

What You Need to Make Black Eyed Peas and Cabbage

Black Eyed Peas Ingredients

• 3 slices of bacon
• 2 15 oz cans of Black Eyed Peas
• 1/4 cup chopped jalapeno
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp italian seasoning
• cayenne pepper to taste

Smothered Cabbage Ingredients

• 1 small head of cabbage, chopped
• 3 tbsp butter
• 1 cup chopped onion
• 4-5 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

How to Make Black Eyed Peas and Cabbage

Black Eyed Peas

In a dutch oven or large pan, cook bacon. When cooked, remove from heat and set aside.

Carefully add the beans to the dutch oven. Don’t drain the liquid from the cans. Stir in the seasonings and simmer for 5-10 minutes.

Once the beans begin to thicken, tear up two pieces of the cooked bacon (you can totally add all three pieces but two pieces is the perfect ratio for me and my family) and add to the pot. Stir in the chopped jalapeño.

Allow to simmer on low for an additional 5 minutes. The beans are ready when the liquid is no longer runny.

Smothered Cabbage

Bring about 8 cups of water to boil in a large pasta .

Cut out the dense core of the cabbage. Chop the remaining leaves coarsely.

Once the water is boiling, add the cabbage. Simmer for about 15 minutes.

While the cabbage cooks, heat the butter in a small pan and sauté the onion and garlic until soft and fragrant.

The cabbage is ready when it becomes more transparent and soft, but still retains its shape. Once cooking is complete, strain off the water and stir in the contents from the sauce pan and seasoning.

I like to serve black eyed peas and cabbage with a long grain rice (Hoppin’ John) and a stuffed roast!

Tips

Here are some tips to get perfectly cooked black-eyed peas and cabbage:

• Flavor the Peas – Cook black-eyed peas with ham hocks, smoked turkey, or bacon to add depth. Include aromatics like garlic, onions, and bay leaves for extra flavor.
• Sauté Cabbage First – Lightly sautéing cabbage in olive oil or bacon fat helps lock in its natural sweetness and adds a nice texture.
• Season with Vinegar or Hot Sauce – A dash of vinegar or hot sauce brightens the flavors and balances richness. Cabbage, in particular, benefits from a touch of acidity.
• Cook Until Tender but Not Mushy – Check the peas and cabbage as they cook to avoid overcooking.

Other Southern Recipes

• Crockpot Sweet Potato Black Bean Soup
• Easy Black Bean Enchiladas
• Chicken-Fried Steak and Gravy
• Dirty Rice

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