Country Cork Irish Stew

4 Servings

Quorn chunks/soya chunks/firm tofu

1 tbsp. vegetable oil

Peppercorns, thyme, rosemary

2 cups/16 oz cabbage, finely shredded

1 large leek, sliced

1 1/2 cups/12 oz celery stalks, diced

Fresh parsley, chopped

Salt and pepper

Parsley

Bay leaves

1 lb Potatoes,

1 medium onion, chopped

12 small white onions

1 1/2 cups/12 oz peas

Directions

Season chops with salt and pepper.

Heat oil in saucepan wide enough to hold all meat in a single layer. Brown on both sides. Add enough water to cover meat.

Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.

Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds.

Chop trimmings from potatoes into small pieces.

Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to meat and liquid.

Simmer 20 minutes then add peas.

Add a little more water if needed during cooking.

Simmer 10 minutes more or until potatoes are tender.

Correct seasoning. Garnish with parsley and serve.