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Rabbit legs with red cabbage and potatoes

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Ingredients for 2 servings:

  • 3 rabbit legs
  • 1 jar red cabbage
  • 2 onions
  • 6 small potatoes
  • 2 tsp vegetable broth
  • 4 carnations
  • 2 bay leaves
  • 1 m.-sized apple
  • 1 tsp, heaped sugar
  • Cornstarch to thicken the sauce
  • Clarified butter for frying
  • Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

forelegs

Sprinkle the rabbit legs with pepper and salt and sear them on both sides in clarified butter. Add an onion to the pan and simmer. Once the meat has browned, add the vegetable stock and simmer for about 1 hour at low heat. Simmer the red cabbage with a little water, sugar, bay leaves, the finely chopped apple, and an onion studded with the cloves for 30 minutes. I serve this with boiled potatoes or dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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