Brown the potatoes and cover the cabbage mixture on the other side.

Purée it in a food processor with 1/2 cup of the cabbage mixture.

Add the cabbage mixture and drizzle the remaining chicken broth over the top.

When rice is cooked, stir it into the cabbage mixture and serve.

Pack the cabbage mixture around and over the bird.

Cut up the pheasant and serve it on a bed of the cabbage mixture.

Add the cabbage mixture and toss until well combined.

Press the cabbage mixture into the bottom of the pie shell.

Then, fold the top half of the wrap over the cabbage mixture, and flatten it further.

Repeat with the second piece of salmon and the remaining cabbage mixture.