Ingredients:

• 1 Red cabbage
• 2 tbls Salt
• 500ml White wine vinegar
• 500ml water
• 1 cup Sugar
• 2 cups Caraway seeds
• ½ L reduced meat stock (veal or beef)
• 1/3 bar Dutch Honey Cake (Pepper Cake)
• Salt and pepper
• Allow 150g trimmed kangaroo fillet per person.

Method:

Slice or shred cabbage paper thin. Toss in salt allow to sweat through. Boil vinegar, water, sugar and caraway for 5 minutes. Wash cabbage 5-6 times in water to remove all salt. Pour hot liquid over cabbage, cool and refrigerate overnight. (This pickle keeps).

DO NOT COOK – To serve just heat in its own juice.

Glaze: Simmer stock with cubed cake till a glossy sauce – season to taste.

To Serve: Barbecue, pan fry or roast fillet to medium-rare and serve sliced over warmed cabbage and glazed cake.