The Pioneer Woman Tasty Kitchen
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Black-Eyed Pea-Filled Cabbage Rolls

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Level: Intermediate

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Description

Cabbage rolls stuffed with black-eyed peas and rice, simmered in a tomato broth.

Ingredients

  • 1 head Savoy Cabbage
  • 2 cups Cooked Black-eyed Peas
  • 1 cup Long Grain Rice, Uncooked
  • ½ teaspoons Freshly Cracked Black Pepper
  • ½ teaspoons Sea Salt
  • ½ teaspoons Cayenne Powder Or Red Chili Flakes
  • 28 ounces, fluid Canned Good Quality Chunky Tomato Sauce (my Favorite Is Muir Glen Organics)
  • 28 ounces, fluid Water (Use Tomato Sauce Can To Measure)

Preparation

Set the cabbage leaves in a steamer rack and steam for a few minutes, until the leaves are pliable enough to be folded. Meanwhile, mix the black-eyed peas, rice, pepper, salt, and chili together.

Spoon a scoop of pea mixture into a cabbage leaf, and fold it from all 4 sides to make a ball-shaped roll. Place cabbage rolls into a big stockpot, leaving plenty of space between rolls for the tomato sauce. Once all the rolls are in the pot, pour in the tomato sauce and water, ensuring there is enough liquid to cover the rolls. If not, add more water.

Simmer covered for 45 minutes. Serve warm and steaming.

One Comment

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Profile photo of Patricia @ ButterYum

Patricia @ ButterYum on 1.26.2013

What a beautiful photo… love the idea of a black eyed pea filling too.

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