Don't ditch your leftovers from last night's tea! With the cost of living on the rise, there's never been a better time to think consciously about our choices and sure make food waste is a thing of the past. This classic staple is a go-to for using up potatoes and cabbage – and anything else you can find in the fridge.
Ingredients
2 large, waxy potatoes (desiree or nicola)
Wedge of cabbage (a variety with loose, crinkly leaves for preference, such as savoy)
1/2 onion, sliced
2 tbsp chopped parsley (optional)
Salt and pepper
Duck or goose fat or extra virgin olive oil and butter
Method
- Boil potatoes until just tender. Drain and chop into bite-sized pieces.
2. Bring some lightly salted water to the boil and drop in the cabbage. Leave for a minute and then remove, drain and press in a clean tea towel. Chop roughly.
3. Toss the chopped potato, cabbage, sliced onion and parsley in a bowl. Season.
4. Heat enough fat (either duck or goose fat or a combination of butter and extra virgin olive oil) in an 18cm, non-stick frying pan to cover the surface area, then tip in the vegetables.
5. Press down with an egg lifter or something similar.
6. After five minutes, break up the cake and let it all turn around in the fat. Dribble in a bit more fat and then press again. By now there should be some bits that are dark-brown and other bits only lightly coloured.
7. Leave to form a good crust on the underneath, then invert onto a plate.
8. Dribble in the last of the fat and slip the cake back in the pan to get the side that is now underneath brown and crusty.
9. Cut into wedges to serve.
*This recipe was first published on goodfood.
If you're looking for more ways to use up your leftovers check out this compost slice or head to Foodwise to see how to use up specific ingredients.
