1/4 cup dried peas (blue boilers)
2 tablespoons pearl barley
6 lamb neck chops (750g/1 1/2 lb)
1.5 litre (6 cups) water
1 leek, cut into 2 cm (3/4 inch) pieces
1 turnip, cut into 1 cm (1/2 inch) cubes
1 large carrot, cut into 1 cm (1/2 inch) cubes
1 stick celery, sliced
2 cups shredded cabbage
1/4 cup chopped fresh parsley
Place whole dried peas (blue boilers) in a large bowl. Cover with
warm water, stand, uncovered, overnight. Rinse peas twice and drain
thoroughly. Place peas, barley, chops and water in large, heavy-based
pan. Bring to boil, skim froth from the top. Add leek and turnip.
Reduce heat to low and simmer, covered for 1 1/2 hours. Add carrot
and celery to pan. Simmer, uncovered, for another 30 minutes. Add
cabbage. Stir until cabbage is just heated through and tender.
Season to taste. Stir in parsley just before serving.