1 head green cabbage, chopped into bite-sized pieces
1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can diced tomatoes, drained
salt, to taste
1. In a large pot, boil cabbage until tender, approximately 15-20 minutes (on high/medium heat). Drain.
2. Return cabbage to pot. While stove is on medium/low heat, add black-eyed peas and diced tomatoes. Mix thoroughly.
3. Add salt, to taste. Heat until warmed to desired temperature. Enjoy!
Note: I added 1-2 cups cooked instant brown rice to my leftovers. This makes for a more hearty meal.