Ingredients
one or two (85 g) lamb neck bones (use beef if you don’t like lamb, but lamb is authentic)
1/2 cup (85 g) pearl barley
1/2 cup (85 g) dried split peas (soaked overnight, or boil for 5 minutes and let soak for 1 hour)
1 medium onion, diced
2 medium carrots, sliced
1 small rutabaga diced
1 small leek, cleaned and sliced
2 cups of shredded cabbage, about half of a small head
sea salt
freshly ground black pepper
3 Tbsp chopped parsley, preferably fresh or frozen
My Method:
Add my lamb bone and all of the ingredients to my slow cooker and let it cook for about 6 hours. Works for me.