Many people ring in a new year with long-time superstitions on their mind: you must eat cabbage and black eyed peas in order to have good luck throughout the year. While this most likely has no amount of truth, we still do it regardless since what’s the harm in trying to increase our luck, right?
We decided to partake in this tradition, but I wanted to do something a little different. With a little chill hanging in the air here in North Texas, what better way than to make a New Year’s stew with these ingredients of choice. I always love a challenge and I especially love one where food is involved, so I gave it a whirl and was pleasantly surprised with how it turned out.
I served this with some white cornbread that I made using 56g of mix, 1/3 cup water, 5 drops of liquid stevia, and 46g liquid egg whites. Baked in mini loaf pans at 350F for 15 to 20 minutes.
🔸180g angel hair cabbage coleslaw or chopped cabbage
🔸150g fresh black eyed peas (or substitute canned)
🔸2 slices center cut bacon, lightly cooked & chopped
🔸240mL low sodium chicken or vegetable broth
🔸1/2 to 3/4 cup water
🔸salt to taste
🔸low sodium seasoning blend of choice
- Combine all ingredients in a saucepan and heat on medium high until broth begins to boil, stirring occasionally.
- Reduce heat and simmer for about 10 minutes or until cabbage and black eyed peas are soft.
- Remove from heat and allow to cool for a few minutes before enjoying.
Yields: 1 serving
Nutrition: Fat 5.75g, Carbohydrates 42.5g , Fiber 14.5g, Protein 21g