Rabbit in a bed of cabbage

Ingredients for 6 servings:

• 1 rabbit, approx. 1.5 kg
• 1 white cabbage
• ⅛ liter broth
• 100 g bacon, streaky
• 150 g onion(s)
• 150 g sausage, beer ham cubes
• 4 sausages, small sausages
• 30 g lard
• Salt
• pepper
• marjoram
• Mustard
• oil
• Parsley
• Margarine, for greasing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the white cabbage into thin strips and sauté in lard for 10 minutes. Then pour in the hot stock. Season the cabbage with salt and pepper and sauté for about 30 minutes. Dice the bacon and fry in oil. Remove the cracklings and set aside. Cut up the rabbit, rub with salt and pepper, and fry in the hot fat. Remove. Dice the onions and lightly sauté in the same fat. Place half of the white cabbage in a lightly greased dish. Arrange the rabbit pieces on top, followed by the onions. Then add the cracklings, the beer ham, and finally the sausages. Season with mustard and marjoram and top with the remaining white cabbage. Weigh the parsley and sprinkle half over it. Close the dish and bake in the oven at 200°C for about 75 minutes. Sprinkle with the remaining parsley. Serve with potato dumplings.