Skillet Caramelized Cabbage with Black-Eyed Peas and Buttermilk Dressing

Name: Skillet Caramelized Cabbage with Black-Eyed Peas and Buttermilk Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium green cabbage (about 800 g), cored and sliced into 1/4-inch strips; 240 g canned black-eyed peas, drained and rinsed; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 small yellow onion (about 100 g), finely diced; 3 cloves garlic, minced; 100 ml buttermilk; 2 tsp apple cider vinegar; 1 tsp Dijon mustard; 1 tbsp fresh parsley, chopped; 1/2 tsp smoked paprika; Salt and freshly ground black pepper, to taste; 1 tbsp toasted sunflower seeds (optional, for garnish)

This Midwestern-inspired dish layers golden caramelized cabbage with tender black-eyed peas and a bright, tangy buttermilk dressing, offering a fresh yet hearty weekend skillet meal.

Prep20 minCook25 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Heat a large cast-iron skillet over medium-high heat and add the butter and olive oil until the butter is melted and foaming.
02
Add the sliced cabbage and diced onion to the skillet, tossing to coat in fat. Cook without stirring for 5 minutes until the bottom is deep golden brown, then stir and continue cooking, stirring every 3 minutes, until cabbage is tender and caramelized, about 15 minutes total.
03
During the last 3 minutes of cabbage cooking, add the minced garlic and smoked paprika; stir to combine and cook until fragrant, about 1 minute.
04
Add the rinsed black-eyed peas to the skillet and cook for 2 more minutes to warm through, stirring gently. Season with salt and black pepper to taste.
05
While the skillet cooks, whisk together buttermilk, apple cider vinegar, Dijon mustard, and chopped parsley in a small bowl; season lightly with salt and pepper.
06
Remove the skillet from heat and drizzle the buttermilk dressing over the cabbage and peas. Toss gently to coat evenly.
07
Serve warm, garnished with toasted sunflower seeds if using, for added texture.

From the editor

Cooking tips

To get well-caramelized cabbage, avoid overcrowding the skillet; cook in batches if needed.
If you prefer a creamier dressing, increase the buttermilk to 150 ml and reduce vinegar to 1 tsp.
Cooked black-eyed peas can be swapped for chickpeas for a nuttier flavor but adjust seasoning accordingly.
Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop to keep cabbage tender.

Published June 5, 2026