Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder

Simple Cabbage & Split Pea stew.

Simple Cabbage & Split Pea stew.
Simple Cabbage & Split Pea stew.

What else would you want on a day like today, its miserable outside… in the middle of summer! This delicious bowl of goodness will have you feeling all sorts of comfort on this rainy evening. I came up with this recipe when I got really unwell a few weeks ago after a very cold and wet hike, all I was craving was something wholesome and warming packed with lots of organic veg. I made what felt like an expedition to my local farmers market and filled a box and I have made this recipe 3 times since!

The best thing about this dish is that you could have your meals for the week prepped, this stew really does get better with age.

Simple Cabbage & Split Pea stew.


1 tbsp. olive oil
2 shallots peeled and diced finely
6 cloves of garlic
2 “ginger peeled and grated
6 celery sticks
1.5 tbsp. tomato paste
1.5 tbsp. Worchester sauce
1 head cabbage washed and diced
400g potatoes peeled and diced
1.5 litre veggie stock.
100g split red peas
4 sage leaves or 1 tsp dried sage
2 sprigs of thyme


In a large saucepan over medium heat add the olive oil, toss in the shallots and cook for 2-3 minutes stirring to cook golden brown.
Toss in the garlic and ginger and cook for 1 minute.
Add the celery and stir, before adding in the tomato paste.
Add the potato and cabbage, the pot will be almost full.
Pour in the stock and split red peas.
Place in the thyme leaves and bring the pot to boil, once boiling lower the heat to a steady simmer.
Place the lid on and let cook for 35-40 minutes.
Once ready stir in the Worchester sauce and season to your liking.
This dish get better with age so pack a little away for tomorrow or the next days lunch.

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