PREPARATION

  1. Cut out the hard core from the cabbage leaves in a wedge shape and put the leaves in a steamer insert.
  2. Bring water to the boil in a saucepan, making sure there is at least 1 inch between the water and the steamer insert.
  3. Place the steamer insert with the cabbage on the saucepan above the boiling water and cover.
  4. Steam the cabbage leaves for 4-5 minutes until they have softened.
  5. Meanwhile, cut the drumsticks and breast fillets from the partridge or ask the poultry butcher to do it.
  6. Rub the partridge fillets with salt and pepper and mustard powder.
  7. 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).
  8. Put the cabbage parcel seam down on another cabbage leaf and wrap this around it.
  9. Place the parcels in a steamer insert. 
  10. Prepare the drumsticks
  11. 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.
  12. Pour the liqueur, the white wine and the crème fraîche down the side of the pan with the drumsticks.
  13. Bring the sauce to the boil whilst stirring.
  14. Cover and simmer the partridge drumsticks in the sauce for approx. 10 minutes.
  15. Meanwhile, bring the water in the saucepan back to the boil. 
  16. Place the steamer insert on the pan above the boiling water and cover.
  17. Steam the parcels for 6-8 minutes until done.
  18. Place the cabbage parcels and the partridge drumsticks on hot plates.
  19. Season the sauce with salt, pepper and a pinch of mustard.
  20. Ladle some of the sauce around the pieces of partridge and serve the rest separately.