I'm unpacking my beautiful organic veg box with a heavy heart...

[SylvanianFamily]

... realising I'm only away the rest of the week from Sunday.

Does anyone have any advice about freezing/freezer recipes for:

• Pointed cabbage
• pak choi

I think the fruit, onions and salad stuff can be munched through tomorrow.

Where are you going? Can't you just take it with you? If not maybe give it to a friend.

Make soup with the cabbage. I've made this with cabbage rather than kale.

I always struggle with pak choi, usually goes in a noodle soup, but you can't freeze that.

you could freeze the noodle soup before you put the noodles in...

We freeze cabbage (don't know what pak choi is!).

You blanch it (ie dunk it in boiling water, give it a stir, then dunk in cold water).

YOu can then use it to make soup at a later date (but freeze small quantites at a time not one big lump!) or we eat it cooked quickly and then grilled with cream and cheee.

Pointed cabbage keeps quite well in the veg bit of a standard fridge so could well be edible on your return. However, if you don't want to risk it:

Shred the cabbage. Gently fry with some finely sliced onions and a bit of garlic and whatever spices you fancy- Indian spices work nicely if you have some. Bung in a freezer bag and shove in the freezer. Or just simply cook and then freeze ready for a bubble and squeak at a later date.

I don't think pak choi would freeze very well uncooked because its high water content would mean it would go mushy when frozen. Just like celery would. You could try a similar way of cooking it to the cabbage. You could then always add it to stir-frys right at the end of cooking. Or treat it like spinach and make a spinach bahji type thing then freeze it.

You could be our guinea pig!

You could also make cabbage bahjis, which are very similar to onion bahjis, and freeze them. They are probably one of the nicest ways to eat cabbage apart from frying some bacon bits (lardons if so inclined ) in oil and/or butter then add shredded cabbage and a splash of water or wine. Season and let it simmer until the cabbage is cooked but still has a bit of bite.

Bloody hell...that'll be bhaji

Those ideas sound tasty. Maybe this will turn out to be a lucky break for these veg after all. I often find cabbage slightly... trying with its tendency to taste and smell.. grey. I can never quite get my cabbage sweet and with a bit of bite like it should be.

It's a business trip. Maybe I'll miss my veggies as I plough through endless sweaty sandwiches and mountains of generic crisps, but probably not reasonable to set up a field kitchen in the Travelodge. .

Pak Choi is like an oriental version of 'spring greens' (aka cross between a cabbage and a lettuce) that I'd normally stir fry with noodles.

I forgot to mention peppers... would stuffed peppers freeze? Or would they mush?

Oven roast the peppers then freeze them. Or roast/chargrill and stick them in a jar with a couple of garlic cloves and top up with olive oil.

Travelodge wouldn't know what to do with a pak choi. Take it with you and leave it on the bar. Stand back and watch with amusement.