Hello, wonderful readers!
It’s your favorite homeschooling mom of six here, bringing you another hearty, soul-nourishing recipe that’s perfect for busy days and hungry mouths. Today, we’re diving into a Southern classic with a twist – a Cabbage and Cornbread Casserole with Black Eyed Peas and Sausage. Yes, you heard it right! It’s a dish that will make your heart (and tummy) sing with joy.
Black-Eyed Peas, Cabbage, and Cornbread Casserole Recipe
Ingredients:
For the Cornbread:
– 1½ cups cornmeal
– 1½ cups all-purpose flour
– ⅓ cup sugar
– 2 tablespoons baking powder
– ¾ teaspoon salt
– 1½ cups milk
– ⅓ cup vegetable oil
– 3 eggs
For the Casserole:
– 1 pound ground sausage
– 3 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 6 cups cabbage, shredded
– 3 cups black-eyed peas (cooked or canned, drained)
– 1½ teaspoons smoked paprika
– ¾ teaspoon cayenne pepper
– Salt and pepper, to taste
– 1½ cups chicken or vegetable broth
– ¾ cup shredded cheddar cheese
Instructions:
1. Cornbread Preparation:
– Preheat your oven to 375°F (190°C).
– In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
– Stir in milk, oil, and eggs until well combined.
– Pour into a greased 9×13 inch baking dish.
– Bake for 25-30 minutes or until a toothpick inserted comes out clean.
– Allow to cool, then crumble into pieces.
2. Cook the Sausage:
– In a skillet, brown the sausage over medium heat until fully cooked.
– Drain the sausage and set aside.
3. Cabbage Mixture:
– In the same skillet, heat olive oil.
– Add onion and garlic, cooking until softened.
– Add cabbage, cooking until it begins to soften.
– Stir in black-eyed peas, cooked sausage, smoked paprika, cayenne, salt, and pepper.
– Add broth and simmer until cabbage is tender and the liquid is slightly reduced.
4. Assemble the Casserole:
– Layer half of the crumbled cornbread at the bottom of the dish.
– Spread the cabbage, sausage, and black-eyed pea mixture over it.
– Top with the remaining cornbread and sprinkle with cheese.
5. Bake the Casserole:
– Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the top is golden.
This hearty casserole combines the flavors of cornbread, cabbage, black-eyed peas, and sausage, topped with melted cheese, making it a comforting and filling meal. Enjoy!
Serving It Right – The Perfect Accompaniments
Now, let’s talk about how to turn this casserole into a full-blown feast. Pair it with:
– A crisp Green Salad for a refreshing touch.
– Some colorful Steamed Vegetables for added nutrition.
– Creamy Macaroni and Cheese for extra indulgence.
– Sweet and savory Sweet Potato Fries – a kid favorite!
– Soul Food Green Beans for a Southern touch.
– Corn on the Cob for a fun, hands-on side.
– A tangy Coleslaw for a crunchy contrast.
– A light Fruit Salad to cleanse the palate.
– Hearty Garlic Bread for those who love their carbs.
– And don’t forget the Fried Okra for that delightful crunch.
A Dish Steeped in Tradition
This casserole is more than just a meal; it’s a celebration of Southern New Year’s traditions. The black-eyed peas are considered lucky, and greens (like our cabbage) represent wealth. It’s a way to bring good fortune and prosperity into the new year. As a homeschooling mom, I love sharing these cultural stories with my kids as we cook!
FAQs Unraveled
Q: Can I make this casserole vegetarian?
A: Absolutely! Just skip the sausage and use vegetable broth.
Q: How long does it store in the fridge?
A: It keeps well for up to 3 days, making leftovers a breeze.
Q: Is this recipe freezer-friendly?
A: Yes, it freezes beautifully. Just thaw and reheat in the oven.
Closing Thoughts
Every bite of this Cabbage and Cornbread Casserole with Black Eyed Peas and Sausage is a journey through rich flavors and heartfelt traditions. It’s not just food; it’s a story on a plate. A story of heritage, family, and the simple joys of home-cooked meals.
So, gather your loved ones, get that apron on, and let’s make some memories around the dinner table tonight!
Until next time, keep cooking with love and a dash of soul!
Black Eye Peas, Cabbage, and Cornbread Casserole
Ingredients
For the Cornbread:
- - 1½ cups cornmeal
- - 1½ cups all-purpose flour
- - ⅓ cup sugar
- - 2 tablespoons baking powder
- - ¾ teaspoon salt
- - 1½ cups milk
- - ⅓ cup vegetable oil
- - 3 eggs
For the Casserole:
- - 1 pound ground sausage
- - 3 tablespoons olive oil
- - 1 large onion chopped
- - 3 cloves garlic minced
- - 6 cups cabbage shredded
- - 3 cups black eyed peas cooked or canned, drained
- - 1½ teaspoons smoked paprika
- - ¾ teaspoon cayenne pepper
- - Salt and pepper to taste
- - 1½ cups chicken or vegetable broth
- - ¾ cup shredded cheddar cheese
Instructions
Cornbread Preparation:
- - Preheat your oven to 375°F (190°C).
- - In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- - Stir in milk, oil, and eggs until well combined.
- - Pour into a greased 9x13 inch baking dish.
- - Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- - Allow to cool, then crumble into pieces.
Cook the Sausage:
- - In a skillet, brown the sausage over medium heat until fully cooked.
- - Drain the sausage and set aside.
Cabbage Mixture:
- - In the same skillet, heat olive oil.
- - Add onion and garlic, cooking until softened.
- - Add cabbage, cooking until it begins to soften.
- - Stir in black eyed peas, cooked sausage, smoked paprika, cayenne, salt, and pepper.
- - Add broth and simmer until cabbage is tender and the liquid is slightly reduced.
Assemble the Casserole:
- - Layer half of the crumbled cornbread at the bottom of the dish.
- - Spread the cabbage, sausage, and black eyed pea mixture over it.
- - Top with the remaining cornbread and sprinkle with cheese.
Bake the Casserole:
- - Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the top is golden.
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