Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Potatoesraw · g
1000g1 × 1000g
Need 600g · Pantry used 0g · Net 600g · Remaining 400g
Example package: 1000g usable quantity. Confirm label/edible weight.
Cabbageraw · g
1600g2 × 800g
Need 1300g · Pantry used 0g · Net 1300g · Remaining 300g
Example package: 800g usable quantity. Confirm label/edible weight.
White beansdrained · g
480g2 × 240g
Need 480g · Pantry used 0g · Net 480g · Remaining 0g
Example package: 240g usable quantity. Confirm label/edible weight.
Onionsraw · g
500g1 × 500g
Need 200g · Pantry used 0g · Net 200g · Remaining 300g
Example package: 500g usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 65ml · Pantry used 0ml · Net 65ml · Remaining 435ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 13g · Pantry used 0g · Net 13g · Remaining 237g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 5g · Pantry used 0g · Net 5g · Remaining 45g
Example package: 50g usable quantity. Confirm label/edible weight.
Ricedry · g
500g1 × 500g
Need 160g · Pantry used 0g · Net 160g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Firm tofuraw · g
400g1 × 400g
Need 300g · Pantry used 0g · Net 300g · Remaining 100g
Example package: 400g usable quantity. Confirm label/edible weight.
Carrotsraw · g
1000g1 × 1000g
Need 600g · Pantry used 0g · Net 600g · Remaining 400g
Example package: 1000g usable quantity. Confirm label/edible weight.
Simple soy saucecanned · ml
150ml1 × 150ml
Need 20ml · Pantry used 0ml · Net 20ml · Remaining 130ml
Example package: 150ml usable quantity. Confirm label/edible weight.
Red lentilsdry · g
500g1 × 500g
Need 160g · Pantry used 0g · Net 160g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Plain flour tortillascooked · count
8 pieces1 × 8 pieces
Need 8 pieces · Pantry used 0 pieces · Net 8 pieces · Remaining 0 pieces
Reference recipe: wheat, water, oil, salt. Check the actual brand for milk, soy and other ingredients.
Lemon juiceraw · ml
250ml1 × 250ml
Need 40ml · Pantry used 0ml · Net 40ml · Remaining 210ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Chickpeasdrained · g
240g1 × 240g
Need 240g · Pantry used 0g · Net 240g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Plain yogurtraw · g
500g1 × 500g
Need 120g · Pantry used 0g · Net 120g · Remaining 380g
Example package: 500g usable quantity. Confirm label/edible weight.
Recipe water: 1350ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.
Your prep & storage plan
Enter weighed edible cabbage, then allocate it across pots and fresh wraps; no guessed whole-head weight.
Prep begins at 19:00 on the day before your first dinner. Waiting and active work are scheduled separately; one cook, one oven and one stove task at a time.
Chill food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Reheat leftovers evenly to 74°C with a thermometer. A temperature check cannot undo unsafe storage. Storage guide & sources
Before you cook
Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.
Five dinners, step by step
01
Mon, Oct 5
Cabbage and white bean potatoes
2 servings · 15 min active (base recipe) · 30 min planned finish · stove
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Wash and cut 400g potatoes into 1cm cubes, shred 300g cabbage, dice 100g onions. Heat 15ml olive oil in a deep skillet. Soften onion for three minutes.
Add potatoes and 150ml recipe water, cover and simmer fifteen minutes, stirring, until almost tender. Add small amounts of water if it dries out.
Add cabbage, 240g white beans, 3g salt and 1g black pepper. Cover five to eight minutes until potatoes are fork-tender and beans are hot throughout.
Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
02
Tue, Oct 6
Tofu and cabbage rice
2 servings · 18 min active (base recipe) · 30 min planned finish · stove
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Rinse 160g rice, cook with 300ml recipe water using the packet ratio, covered for twelve to eighteen minutes until tender; rest five minutes.
Drain and cube 300g firm tofu. Shred 300g cabbage and 100g carrots. Heat 15ml olive oil in a deep skillet; cook tofu seven minutes, turning until lightly browned.
Add vegetables and stir-fry seven minutes until tender. Add 20ml simple soy sauce, 1g salt and 1g black pepper; mix and heat through. Check actual soy sauce ingredients.
Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
03
Wed, Oct 7
Lentil cabbage soup
2 servings · 15 min active (base recipe) · 40 min planned finish · stove
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Sort and rinse 160g red lentils; shred 300g cabbage and dice 200g carrots, 100g onions and 200g potatoes. Heat 15ml olive oil in a pot; soften onion and carrot five minutes.
Add lentils, potatoes and 900ml recipe water. Cover loosely and simmer twenty to thirty minutes until lentils and potatoes are soft. Add and record extra water if needed.
Add cabbage, 3g salt and 1g black pepper; simmer five to eight minutes until tender.
Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
04
Thu, Oct 8
Lemon bean wraps
2 servings · 12 min active (base recipe) · 15 min planned finish · stove
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Wash and shred 200g cabbage and 150g carrots. Drain 240g white beans; mash half with 20ml lemon juice, 3g salt and 1g black pepper. No yogurt is used in this recipe.
Heat 10ml olive oil in a skillet. Add mashed and whole beans and heat five minutes until hot throughout. Warm 4 pieces plain flour tortillas according to the packet.
Divide beans and raw vegetables evenly between the tortillas and serve. Check actual tortilla labels for all ingredients and cross-contact.
Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
05
Fri, Oct 9
Chickpea wraps
2 servings · 15 min active (base recipe) · 20 min planned finish · stove
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Wash and finely shred 200g cabbage and 150g carrots. Mix 120g plain yogurt with 20ml lemon juice, one-third of the salt and all the pepper. Check actual yogurt and tortilla labels.
Drain the chickpeas. Warm 240g chickpeas with 10ml olive oil in a skillet for five to seven minutes until hot throughout. Add the remaining salt.
Warm 4 pieces plain flour tortillas according to the packet. Distribute all chickpeas, vegetables and sauce evenly; fold and serve. Keep any unused raw vegetables and yogurt separate and follow their actual expiry and opened-package instructions.
Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.
Original recipes · Reference version 1 · Serving equivalents are cooking quantities. How this planner works