Ingredients:

1 sugar loaf cabbage, about 500g
450g of diced chicken breast
2 cloves of garlic, finely chopped
1 chopped onion
2 teaspoons of grated fresh ginger
teaspoon of chinese five spice
teaspoon of fennel seeds
2 tablespoons of soy sauce
3 – 4 rashers of bacon, sliced into long, thin strips
1 tablespoon white wine or stock
1 teaspoon of olive oil

Method

In a large saucepan of boiling water, cook the cabbage whole for about five 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 olive oil and add the chopped garlic, onion and ginger and gently fry for two to three 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 two to three minutes.

Finally add the chopped part-cooked cabbage heat, stir through and simmer for another two to three minutes to reduce liquid.

If doing the gluten free version…using an oven-to-table deep baking dish or casserole, line the bottom with half of the whole cabbage leaves, pour in the chicken mixture from the frying pan and top with the remaining cabbage leaves. Decorate with the sliced bacon.

If using pastry line your dish, pour in your pie mixture and top with your second piece of puff pastry. Before you pop it in the oven, use a pastry brush and paint with a light, even coat of egg wash (1 eggs mixed with a splash of milk).

Bake in a 180 degree celsius oven for about 45 minutes.