Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon olive oil
- 2 cups chopped cabbage (about 1/4 of a small head)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano leaves
- 1 cup uncooked white rice*
- 2 1/2 cups chicken broth
- 1 14-1/2 ounce can black-eyed peas, drained and rinsed
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- =
Directions
Heat oil in large skillet over medium-high heat until hot. Add cabbage, onion, garlic and oregano. Cook and stir until cabbage and onion are tender. Add rice; stir until coated. Add broth; bring to a boil. Reduce heat; cover and simmer 15 minutes or until almost all liquid is absorbed. Stir in black-eyed peas, cheese, salt and pepper; cook 2 to 3 minutes or until thoroughly heated. Serve with grilled shrimp, if desired