We had pierogi the other day, the Polish cousin of Italian ravioli. The main differences between them are the shape and fillings, pierogies tend to be half moon shaped and popular fillings include cabbage with mushroom, and potato with cheese; there are also fruit versions filled with blueberries and the like.

My wife made the aforementioned savoury pierogies and after the last piece of pastry was stuffed, still had ample cabbage and mushroom filling left over. It's such a great filling made from sauerkraut (fermented cabbage), fresh cabbage and dried wild mushrooms we have gathered ourselves, mainly slippery jacks (suillus spp.), which give an earthiness that works so well with cabbage.

This leftover mixture was sitting in the fridge for a few days, okay it was more than a week, mainly because I couldn't think what to do with it. It has strong flavours so it wouldn't work well as a side. There was a leg of lamb that could of been boned and stuffed, a kind of Aussie/Polska marriage, but my feeling is it would work better with roast pork as cabbage loves lard (pork fat).

Then my wife came to the rescue.

She made some crepes, covered them with the cabbage mixture, rolled them up into tight cylinders, dipped them into beaten egg, then breadcrumbs and lightly fried them. They were incredibly tasty, even our five year old liked them.