Patridge with green cabbage
- Cut out the hard core from the cabbage leaves in a wedge shape and put the leaves in a steamer insert.
- Bring water to the boil in a saucepan, making sure there is at least 1 inch between the water and the steamer insert.
- Place the steamer insert with the cabbage on the saucepan above the boiling water and cover.
- Steam the cabbage leaves for 4-5 minutes until they have softened.
- Meanwhile, cut the drumsticks and breast fillets from the partridge or ask the poultry butcher to do it.
- Rub the partridge fillets with salt and pepper and mustard powder.
- Pat the cabbage leaves dry using kitchen paper and cover them with a layer of egg white (this makes the meat stick better to the cabbage).
- Put the cabbage parcel seam down on another cabbage leaf and wrap this around it.
- Place the parcels in a steamer insert.
- Prepare the drumsticks
- Heat the butter in a small frying pan and fry the drumsticks on a medium heat until they are browned all over, season with salt and pepper and fry them on a medium heat for approx. 10 minutes on each side.
- Pour the liqueur, the white wine and the crème fraîche down the side of the pan with the drumsticks.
- Bring the sauce to the boil whilst stirring.
- Cover and simmer the partridge drumsticks in the sauce for approx. 10 minutes.
- Meanwhile, bring the water in the saucepan back to the boil.
- Place the steamer insert on the pan above the boiling water and cover.
- Steam the parcels for 6-8 minutes until done.
- Place the cabbage parcels and the partridge drumsticks on hot plates.
- Season the sauce with salt, pepper and a pinch of mustard.
- Ladle some of the sauce around the pieces of partridge and serve the rest separately.