Mix bread crumbs with parsley (I) in a medium sized baking bowl, then form small balls with a deep tsp.
Put onion, garlic and leek in a cast-iron saucepan and sauté gently for about 5 min. Gradually add potatoes, carrots, cabbage, thyme, bay spice, pepperoni, tomatoes and lime juice and stir.
Simmer on low heat until the vegetables are tender. Lastly, sprinkle parsley (Ii) and add the corn balls.
Serve with celery and long grain rice.
If you cook it for a while longer, you will get an “irie” (fantastic) cabbage and vegetable stew. And if you want to make it a real Ital stew, you can add coconut milk and other green vegetables.
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