Black-Eyed Pea-Filled Cabbage Rolls

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.