Cabbage
A cabbage does not have to become one enormous pot of soup. Weigh the usable leaves, choose the texture you want, and divide the head between meals that cook differently.
From the fridge to dinner
Use what you have
Weigh one ingredient, choose meals with different textures, and work out how far your stock goes.
Each guide explains the food state to measure, practical preparation choices and common mistakes. The allocation table checks one ingredient; open the full week planner for the complete shopping list and storage plan.
Broccoli
Broccoli offers two useful textures in the same head. Separate the branching florets from the firm stem, then choose a rice dinner or an oven frittata with a clear place for each part.
Mushrooms
The same pack can give a deeply browned polenta topping or a soft pasta sauce. The difference is pan space and when liquid is added, not an extra ingredient list.
Spinach
Spinach shrinks quickly in heat. Assign its raw weight before cooking, then add it near the finishing stage of a pasta, potato dish or lentil pot instead of treating its volume as the final serving size.
Zucchini
Zucchini can give a browned roast, a quick ribbon topping or a soft one-pot vegetable. Choose the cut to match the method so one large zucchini does not become several dishes with the same texture.
Potatoes
Potatoes are a useful anchor for several dinners, but large chunks and thin slices cannot share one cooking time. Plan the edible weight first and choose the method before cutting the whole bag.
Red lentils
Split red lentils soften readily, which is useful for a thick pot but needs more control in fritters. Pick a recipe designed for their texture rather than replacing whole green lentils without changing the method.
Chickpeas
A can includes both chickpeas and liquid. Drain and weigh the edible chickpeas before splitting them between a crisp salad, a mash for wraps and a warm pot.