Description
A warm and comforting stew made with ground beef, cabbage, and black-eyed peas, perfect for chilly days.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 cans (15 oz each) black-eyed peas, rinsed and drained
- 1 can (14 oz) diced tomatoes with juices
- 4 cups beef broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce (optional)
- Fresh parsley or green onions, for garnish (optional)
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add chopped onion and cook for 4–5 minutes until translucent. Stir in minced garlic and cook for 1–2 minutes more.
- Stir in chopped cabbage and cook for 5 minutes. Season with smoked paprika, thyme, red pepper flakes, salt, and pepper. Add Worcestershire sauce if using.
- Pour in beef broth, add diced tomatoes and black-eyed peas. Stir to combine. Bring to a gentle boil.
- Reduce heat to low, simmer uncovered for 25–30 minutes, stirring occasionally, until cabbage is tender.
- Taste and adjust seasoning. Simmer longer if a thicker texture is desired.
- Serve hot, garnished with parsley or green onions, alongside cornbread or crusty bread.
Notes
- This stew can be easily customized with different vegetables or meat.
- For a vegetarian version, replace ground beef with lentils or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg