🥣 Hearty Yellow Pea & Cabbage Stew
A comforting, nourishing British one-pot dish — creamy yellow peas, sweet carrots, and tender Savoy cabbage. Perfect for a chilly evening and even better the next day.
Serves 4 | Prep time: 15 mins | Cook time: 1 hour 15 mins
🧺 What’s in your Farm Direct Recipe Box
-
Whole Yellow Peas (500g) — British-grown
-
Brown Onions (250g) — about 2 medium
-
Suffolk Carrots (250g) — about 2 medium
-
Savoy Cabbage (approx. 600g) — ½ to 1 head, depending on size
🏡 What You’ll Need from Your Cupboard
-
2 tbsp Oil or Butter (rapeseed or olive oil works well)
-
2 Garlic cloves (optional)
-
1 tsp Dried Thyme or a few sprigs of fresh herbs
-
1 Bay Leaf (optional)
-
1 litre Vegetable or Chicken Stock (or 1 stock cube + hot water)
-
Salt & Black Pepper
-
A splash of Cider Vinegar or Lemon Juice (optional, to finish)
👩🍳 Cooking Instructions
-
Prep the peas:
Rinse 250g of the yellow peas (about half the bag) and soak them overnight in cold water, or for at least 6 hours. Drain and rinse before cooking.
-
Start the stew:
Heat the oil or butter in a large saucepan. Add the chopped onions and carrots, and cook gently for 10 minutes until softened and starting to turn golden.
-
Add flavour:
Stir in the garlic (if using), thyme, and bay leaf. Add the soaked peas and pour in the stock. Bring to the boil, then lower the heat and simmer gently for 45 minutes, until the peas are tender.
-
Add the cabbage:
Shred the Savoy cabbage and stir it into the pot. Simmer for another 15–20 minutes, until the cabbage is soft and sweet. Add a little more water if the stew gets too thick.
-
Season & finish:
Season generously with salt and pepper. Stir in a splash of vinegar or lemon juice just before serving for a bright, fresh finish.
-
Serve:
Ladle into bowls and enjoy with crusty bread or baked potatoes.
💡 Farm Direct Tip:
This stew thickens beautifully once cooled — perfect to reheat for lunch the next day. You can also blend half of it for a smoother texture.