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.


Serves 4