Looking for the perfect match for your black-eyed peas this New Year? Look no further. It's a New Orleans tradition, after all.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.

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  • Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.

  • Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.

Cook's Note:

Reduce the cayenne to 1/2 teaspoon if you are sensitive to heat. Feel free to substitute bell pepper color of choice.

Nutrition Facts

112 calories; protein 6.4g; carbohydrates 13.9g; fat 4.3g; cholesterol 10.1mg; sodium 254mg. Full Nutrition
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