CABBAGE and BLACKEYED PEA STEW

Cabbage and black-eyed pea stew
Makes about 5 servings

1 small head cabbage (or half a large head), shredded (about 5 cups)
2 tablespoons olive oil
1 to 2 tablespoons unsalted butter
1 large sweet onion, chopped
1 to 2 stalks celery, chopped (optional)
½ cup chopped bell pepper (optional)
1 tablespoon chopped garlic
1 can healthy tomato soup or about 2 cups prepared marinara sauce
1 (15-ounce) can black-eyed peas, drained
1 to 2 sliced carrots (optional)
1 teaspoon Paul Prudhomme's salt-free seasoning
½ teaspoon Italian herb seasoning
¼ teaspoon sea salt
Dashes of black pepper, red pepper, paprika, chili powder
1 ½ cups cooked brown rice or mashed potatoes for serving 

In a large heavy saucepot over medium heat, heat oil. Add butter. When it melts, add onion, stir about a minute. Add celery and bell pepper (if using) and cook until tender, stirring often, about 4 minutes. Add about 2 teaspoons garlic, stir a minute. Add shredded cabbage and stir until tender.
Add tomato soup or marinara sauce, black-eyed peas, carrots (if using) and seasonings. Mix well. Bring to a boil. Reduce the heat to low and simmer until done, 10 to 15 minutes. Serve over cooked rice or mashed potatoes.