Delicious Cabbage Terrine

Preheat the oven to 200 degrees.

Cook the grits in the clear soup until tender.

Sauté carrots, celery and onion in a little butter.

Mix flour, breadcrumbs, eggs, a little salt, pepper and nutmeg (freshly grated), add to the green cabbage porridge.

Cook kale until tender, season, stir through with carrot-celery-onion mixture.

Butter casserole dish, line rim and bottom with kale pulp. Add vegetables and cover the amount with the remaining green seed porridge.

Cook the terrine for 45 minutes at 200 degrees.

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