Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
This casserole makes a lovely addition to a brunch menu.