John Myers
Ingredients for 6 servings:
- 1 large rabbit, ready to cook, without head
- 500 g minced meat
- 5 leaves of savoy cabbage
- 4 slices of bacon
- 1 onion(s)
- Parsley
- salt and pepper
- n. B. water
- nutmeg
- Maggi
- Fat for frying
- some flour
- some butter
- possibly red wine
- possibly broccoli
- possibly cheese
- possibly ham
- possibly bell pepper(s)
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Rinse the rabbit under cold, running water and pat dry. Then debone the rabbit with a sharp knife, i.e. carefully remove the meat from the bones in one piece. Separate the legs so that you end up with a large, square piece of meat. Season the meat with salt and pepper. Blanch the savoy cabbage leaves in boiling water for approx. 5 minutes until al dente. Dice the onions. In the meantime, season the minced meat with salt, pepper and nutmeg. Add the parsley (save some for garnishing) and the onions to the minced meat and knead everything well. Now place the savoy cabbage leaves on the rabbit meat and the minced meat on the savoy cabbage leaves. Leave a border of approx. 1 cm free on all four sides. Now the meat, savoy cabbage and minced meat must be rolled up into a rolled roast. To ensure it stays in place, tie it tightly with a rolled roasting net or string so that it does not unravel again. Brown the rolled roast in a little fat on all sides and roast slowly at 180°C (top/bottom heat) for about 3 hours. Add more liquid halfway through if necessary. For the sauce, make a dark roux. Melt the butter in a saucepan, add the flour and mix well. Gradually add the resulting cooking juices to the pan, stirring quickly to avoid lumps and to create a delicious sauce. Season to taste with salt, pepper, and red wine, if desired. Serve with dumplings and red cabbage and garnish with parsley. You can of course serve other side dishes with it… It tastes delicious and you’ve made the rolled roast yourself. You can fill the rolled roast with whatever you like. For example, with cheese and ham, or broccoli, ham, peppers, or whatever you like. Then braise at 170°C (330°F) for about 3 hours.
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