I’ve ended up with some cabbage and pumpkin getting near their use by date, and also some silverbeet that I blanched and froze before Christmas that I wanted to thaw and test. The cabbage was simple as I did it the same way as described in the Healthy Food Guide Tuscan Stuffed Chicken recipe that I reviewed in October. It is quick, easy and adds an interesting tang to plain old garden variety cabbage. As you can see I got distracted by other activities and the cabbage was a little scorched in the pan…

I tried combining the silverbeet and pumpkin into patties by mixing them with a small eggs but I need to add something else to the mix to help them combine (stick together) better – tasted good, just a bit fragile in their construction…Hard to see in this shot are the hash brown I made by modifying the kumara fritter recipe from the Curried Kumara and Salmon stacks that have been a regular fav for a couple of years now…they worked out really well and I will be doing them again…

This meal was rounded off with a couple of sausages grilled in the trusty Foreman griller…

Overall: needs work but tasty and filling…