Ingredients
4
4 servings
- •3 tablespoons vegetable oil
- •1 onion, chopped
- •2 cloves garlic, minced
- •3 cups finely shredded napa cabbage
- •1 pound ham hocks
- •2 bay leaves
- •0.5 teaspoon Cajun seasoning
- •0.125 teaspoon cayenne pepper
- •salt to taste
- •1 quart chicken stock
- •1 (10 ounce) package frozen black-eyed peas
- •3 cups water
- •1.5 cups basmati rice, well rinsed
Instructions
- Heat oil in a deep pan or stockpot set over medium-high heat. Stir in onion and garlic and cook until transparent, about 5 minutes. Mix in cabbage; toss and cook until wilted, about 2 minutes. Add ham hocks, bay leaves, Cajun seasoning, cayenne pepper, and salt, stirring for 2 minutes more. Pour in chicken stock and black-eyed peas. Bring the mixture to a boil, reduce heat to low, and cook uncovered for 2 hours.
- Meanwhile, place water and rice into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
- Before serving, remove ham hocks from the pot. Coarsely chop the meat and return to the black-eyed pea mixture. Serve hot over rice.
Nutritional Facts
Per 4 servings
- Calories: 815
- Carbohydrate: 89g
- Fat: 36g
- Fiber: 7g
- Protein: 34g
- Sugar: 6g
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