2 pinches of Eight-Spice Powder 2 tablespoons goose fat 2 onions, finely sliced 2 celery stalks, finely sliced ½ red cabbage, finely sliced or roughly grated 100 g redcurrant jelly 250 ml red wine 500ml veal or chicken stock Salt and pepper 1 punnet blueberries
1. Combine all ingredients except the blueberries in a deep solid steam tray. 2. Cover the dish with foil. Steam at 100˚C for approx 60 minutes. 3. Stir through the blueberries, and steam covered for a further 30 minutes. 5. Remove from the oven and allow to rest for 10 minutes. Taste the cabbage – it should melt in the mouth.