Red Cabbage And Potato Hash

My friend gave me two huge red cabbages.  After making slow-cooked red cabbage to accompany a few meals, making a mound of red cabbage coleslaw and pickling loads, there was still some left over. Then I found a recipe for red cabbage and potato hash. It was so easy to make and really delicious. I added a poached egg but you could also add ham or bacon if you wanted.  I've now used every little bit of those cabbages. 

Here's the recipe:

Ingredients

1 chopped onion

Chopped red cabbage (about half a cabbage)

2 peeled and cubed potatoes

3 tablespoons vegetable oil

20g butter

Salt and pepper

Method

Boil potatoes in salted water until just soft. Fry the onion in two tablespoons of the oil until soft. Add cabbage and cook until it starts to soften (about 10 minutes). Add the butter and the potato cubes. Try to get the potatoes to the bottom of the pan so they brown a little. Add seasoning to taste. I served with a fried egg on top but you could also add ham or bacon if you wanted.

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Vegetable Turnovers

If anyone knew about frugal cooking and eliminating food waste it was the wartime housewives of the UK. With merchant shipping being bombarded, little imported food was getting through. 

I have been reading all about wartime recipes and this one for Vegetable Turnovers caught my eye. Warning: each turnover is HUGE. The recipe is for four turnovers for four people but I reckon it would serve six to eight quite easily, especially with the addition of a substantial salad. Here's the recipe:

Make pastry with 12oz of plain (all purpose) flour with 3tsps of baking powder and a large pinch of salt. Rub in 3oz of margarine or dripping. Mix to a dough with water. For the filling use  10 oz scrubbed diced potatoes with skins on, 4 diced medium carrots, 1 large chopped and sauted onion or leek, herbs, salt and pepper.

Cook the carrots and potatoes until medium soft and then mix gently together in bowl with a little margarine, salt, pepper and herbs. Mix in the onions or leeks

Divide the pastry into 4  and roll out each one into a round. Put the mixture into the centre of each round. Wet the edges of pastry with water. Pull over one side to the other and press down edges to form a pasty. Prick the top.

Brush with a little milk and bake in a hot oven (220C, 420F) until brown - about 20 to 25 minutes.

Verdict: It was actually not too bad at all. You may want a dollop of brown or tomato sauce with it. I had some leftover gravy from Sunday lunch which really perked it up. 

If you have a tip you would like to share, please add it to the comments below.

Instagram account: www.instagram.com/reducereuserecycle77/

The eco-friendly life. You don’t have to be perfect but if everyone did what they could, what a different world it would be.

THINK: Reduce, reuse, recycle.