RABBIT WITH CABBAGE
Make and share this Rabbit with Cabbage recipe from Food.com.
Provided by Iowahorse
Categories Rabbit
Time 2h40m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- Mix the cabbage with the shallots, celery, carrots, ham and garlic.
- Place half in the base of a casserole dish.
- Top with the rabbit pieces.
- Sprinkle with the thyme, bay leaves and parsley.
- Cover with the remaining cabbage mixture.
- Pour over the water and season to taste with salt and pepper.
- Cover and cook in a preheated moderate oven (180 C, 350F, Gas Mark 4) for 2 hours.
- Serve straight from the cooking dish.
Nutrition Facts : Calories 276.5, Fat 6.5, SaturatedFat 2.1, Cholesterol 54, Sodium 1688, Carbohydrate 28.8, Fiber 9, Sugar 13.9, Protein 29.1
RABBIT WITH CABBAGE ROLLS
The Rabbit with Cabbage Rolls recipe out of our category Rabbit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Trim rabbit and remove backbone and tendons. Chop tendons and backbone. Cut bacon into large pieces, place with tendons and bones into a large pot and fry 5 minutes. Peel onion and carrot, trim and dice both. Add prepared vegetables to the pot and continue cooking for 3 minutes. Add juniper berries, peppercorns, red wine and a little salt. Simmer everything over low heat uncovered for 40 minutes.
- Remove outer leaves from the cabbage. Bring a large pot of salted water to a boil and blanch cabbage for 5 minutes then rinse with cold water. Drain chestnuts. Peel apples, cut into quarters, remove core and dice. Melt half of butter in a pan, add apples, sugar, cinnamon and cloves, sauté 3 minutes and season with salt. Add chestnuts and mix well.
- Divide cabbage into individual leaves, remove thick ribs and place four 4 cabbage leaves on a work surface overlapping. Spoon some apple-chestnut mixture onto cabbage leaves, fold in sides, roll cabbage leaves around filling and tie with kitchen twine. Continue process for remaining cabbage and apple-chest nut mixture. Pour rabbit broth through a sieve into a pot, place cabbage rolls in the pot, cover and simmer for 10 minutes.
- Cut each rabbit fillet into four equal pieces, pound with the smooth side of a meat tenderizer until 2 cm (approximately 1 inch) thick and season with pepper. Heat remaining butter and oil in a pan and fry rabbit on each side for 2 minutes until browned. Mix roasting juices in a bowl with creme fraiche. Serve rabbit on plates with cabbage rolls and creme fraiche sauce.
RABBIT CASSEROLE
Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. The chocolate is optional, but adds a sophisticated twist to the flavors.
Provided by DOSTANDEN
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
- Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
- Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
- Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
- Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.
Nutrition Facts : Calories 1112.4 calories, Carbohydrate 64.4 g, Cholesterol 254.5 mg, Fat 49.5 g, Fiber 7.4 g, Protein 97.3 g, SaturatedFat 15.7 g, Sodium 1318.7 mg, Sugar 16 g
RABBIT'S CABBAGE SOUP
This is just a simple vegetable soup that I threw together on a crummy Sunday afternoon. Measurements are pretty lax, and there's plenty of potential here for it to be a different type of soup. I found myself eating it with a fork more often than not. Meat could be added to this recipe or a vegetable broth could be used to make it vegetarian.
Provided by emsiizilla
Categories Stew
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pour the chicken broth into a large saucepan over medium heat; cover just until tiny bubbles begin to appear.
- While waiting, prepare the vegetables. Slice the carrots very thinly - using the slicer side of a cheese grater is helpful. Cut the cabbage in half; place the cabbage flat side down on a board and cut into slices about 1/4" thick. Cut the scallions into 1/3-inch long portions; chop the mushrooms into large uneven chunks.
- Add the carrots and green beans to the saucepan first and allow to simmer with the lid on for about five minutes.
- Add the cabbage and replace the lid for another five minutes, turning the heat to medium-low.
- Add the scallions, mushrooms, seasoning, salt, and pepper. Replace the lid for fifteen minutes to half an hour, depending on preference for the consistency of your vegetables. Serve hot, with cheese as a garnish or bread or crackers as an accompaniment.
Nutrition Facts : Calories 83.6, Fat 1.5, SaturatedFat 0.4, Sodium 726.6, Carbohydrate 11.8, Fiber 4.4, Sugar 6.3, Protein 7.4
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