Description
A hearty and flavorful stew made with ground beef, black-eyed peas, and 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 a spicier dish, add more chili powder or a dash of hot sauce.
- This stew can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg