Black Eyed Peas with Cabbage

Boil black eyed peas in about twice as much water for 10 minutes and then turn off the burner and cover for 1 hour.

After allowing peas to rest, add 16oz of low-sodium chicken stock and about one cup of water. Also add bell peppers and onion, all seasonings and simmer for about an hour, or until peas are mostly tender.

Once peas reach desired tenderness, add cubbed ham, about a cup and a half, and simmer on low heat until ready to serve.

Start your rice (approx 20 minutes) and cabbage (approx 30 minutes)!!

For cabbage, add a cup of water to a pot with a tbsp of peppercorns, 1 tsp salt, 1 tsp pepper, and canbbage. Simmer on medium-high heat for approximately 30 minutes or until the entire cabbage wedge is tender.

Serve black eyed peas over rice with a side of cabbage! ENJOY