You will need:
1 Sugar Loaf Cabbage - about 500gms
450 g of Diced Chicken Breast
2 cloves of garlic, finely chopped
1 chopped Onion
2 teaspoon of grated fresh ginger
½ teaspoon of Chinese Five Spice
½ teaspoon of Fennel Seeds
2 tablespoons of Soy Sauce
3 or 4 rashers of bacon, sliced into long, thin strips
a little white wine or stock
a touch of vegetable oil
In a large saucepan of boiling water cook the cabbage whole for about 5 minutes.
Remove and Drain cabbage. Separate outer leaves whole, leaving just the heart of the cabbage.
Slice the par cooked heart of the cabbage.
In a frypan, heat a little vegetable oil and add the chopped garlic, onion and ginger and gently fry for 2/3 minutes then add the Chinese Five Spice powder, Fennel Seeds and the Soy Sauce, simmer to reduce then add the diced Chicken Breast and lightly cook the chicken pieces, stirring frequently for another 2/3 minutes.
Finally add the chopped par cooked cabbage heat, stir through and simmer for another 2/3 minutes to reduce liquid.
Using an oven to table, deep baking dish or casserole, line the bottom with ½ the whole cabbage leaves pour/scrap in the chicken mixture from the frying pan and top with the remaining cabbage leaves.
Decorate with the sliced bacon.
Bake in a 180c oven for about 45 minutes until bubbling and bacon crunchy!