I was olanning onmmaking one large bake to make lunches, but I ended up making way too much- 2 bakes instead of 1!!! This means that you can part cook one and freeze it for another time. Follow the tips bellow to do this. Don't like tuna? No problem! Just use cooked shredded chicken, cooked beef or leave out alltogether. You could also add some grated carrots, sweetcorn, peas etc as well as or instead of the meat.
Ingredients:
1 white cabbage, finely sliced
1 tsp sea salt
1 leek, halved and thinly sliced
3 spring onions, cut into chunks
3 garlic cloves, finely chopped
2 cans tuna, drained from any liquid
2 tbsp mayonaise
500 g potatoes, finely sliced
20 g butter
2 tbsp flour (i used beremeal but plain white flour works well)
Milk
1 cup grated cheese
salt and pepper
Method:
First thing to do is massage the salt into the sliced cabbage and leave to rest while you deal with the potatoes. Slice those finely and put into a bowl of cold water. The salt softenes the cabbage and improves the texture while cooking.
Next, add the leek, galric, spring onions, tuna and mayo to the cabbage. Mix everything together well. Set aside.
Get 2 baking dishes. In one of them place a layer of potatoes to line the bottom. Layer a third of the cabbage mixture on top, then another layer of potatoes, another third of cabbage and finish with a layer of potatoes again. In the second baking dish, place any remainng cabbage to line the bottom and top with a thin layer of potatoes. Or, if you are better at planning, ensure you have enough potatoes and cabbage to have different layers in both baking dishes! Cover both portions with foil and bake until the potatoes are cooked through. About 45 mins with the smaller portion and an hour in the bogger one. At this stage, let the one you are planning on freezing cool completely. Cover the baking dish fully with foil and freeze.
On to the one that you are finishing cooking. Melt the butter on medium head and add the flour. Mix well into a smooth paste and stir for a minute until it just starts turning golden. Start adding the milk a little at a time, mixxing well between each addition to ensure the sauce stays smooth. How much milk you use depends on what your flour is like and how it absorbs liquid. You are aiming for a smooth double cream consistency. Turn off and add the cheese. Stir until the cheese melts and season with salt and pepper to taste. Set aside until you need it.
When the potatoes and cabbage are cooked, spread the cheese sauce on top and place back in the oven, uncovered to cook for about 20 minutes until golden and crispy. When you want to make the frozen one, take out to fully defrost, make the cheese sauce, spread on top and finish of baking in the oven.
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