Mince the garlic clove and dice the onion, bell pepper, and celery into uniform 1/2-inch pieces; chop the cabbage into 1-inch pieces. This prep work ensures everything cooks evenly and allows you to focus on building flavor without interruption. Having everything ready before you start cooking is essential for a smooth workflow.

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks for 5-7 minutes until browned and no longer pink. Add the diced onion, bell pepper, celery, and minced garlic to the meat and sauté for another 5-8 minutes until the vegetables begin to soften and the onions become translucent. This step builds a rich, savory foundation by developing the natural sugars in the vegetables and creating deeper flavor through browning. I like to cook the beef until it has a nice brown crust before adding the vegetables—it makes a real difference in the final dish's depth.

Transfer the browned beef and vegetable mixture from Step 2 to a large pot (no need to drain—the rendered fat adds flavor). Add the soaked black-eyed peas, chopped cabbage from Step 1, diced canned tomatoes with their juice, chicken broth, water, Cajun seasoning, and cayenne pepper if using. Stir well to combine all ingredients evenly and bring the mixture to a rolling boil over high heat, about 8-10 minutes.

Once boiling, reduce the heat to medium-low and simmer uncovered for 45-60 minutes, stirring occasionally to prevent sticking and ensure even cooking. The black-eyed peas should become completely tender and creamy, and the flavors will meld together beautifully. I like to taste the broth around the 45-minute mark—when the peas are soft but still hold their shape, that's when it's perfect. The cabbage will soften significantly and become part of the overall texture of the dish.