You must be logged in to post a review.
Cabbage rolls stuffed with black-eyed peas and rice, simmered in a tomato broth.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!