Vegan Southern Smothered Cabbage and Black-Eyed Peas
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Ingredients
- 600 g white cabbage, finely shredded
- 400 g tinned black-eyed beans
- 1 onion, sliced
- 2 garlic cloves
- 300 ml vegetable stock
- 1 tsp smoked paprika
- 1 tbsp cider vinegar
- 280 g long-grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 446 kcal
- Protein
- 14.6 g
- Carbohydrate
- 80.5 g
- of which sugars
- 10.8 g
- Fat
- 5 g
- of which saturates
- 0.8 g
- Fibre
- 10.4 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion for 6-7 minutes until soft.
- 2
Add the garlic cloves and smoked paprika and cook for 1 minute, then add the white cabbage.
- 3
Pour in the vegetable stock, cover and simmer for 15-18 minutes, stirring occasionally, until the cabbage is tender.
- 4
Stir in the black-eyed beans and cider vinegar and warm through for 5 minutes.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions, and serve the cabbage and beans spooned over it.
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