Roast Rabbit with Rosemary, Thyme and Red Cabbage

cut rabbits; Rub the rabbit generously with mustard and pepper (marinate) and place in the refrigerator overnight.

The next day: coarsely chop 1 large onion; Cut a small piece of celery, half a leek stick and a carrot into cubes. Peel and press down 3 cloves of garlic (packaged soup vegetables are best).

Fry 4 thin slices of bacon in the roaster and briefly sear the rabbit pieces hot (light brown). Remove the fried rabbit pieces and let them rest. Place the onion, celery, leek, carrot and garlic in the roasting pan and fry briefly (until the onion is golden brown). Then deglaze everything with about 1L vegetable stock and add half a (small) bottle of white wine (dry). Bring to the boil briefly and turn the heat off the stove. Now put the rabbit pieces back in. Add 2-3 sprigs of rosemary, 4-5 sprigs of thyme, 3 bay leaves and a medium bunch of parsley to the brew (preferably in a herb bag). Cover everything and simmer over low heat for 2 hours. Turn the pieces of meat every now and then so that they can cook properly everywhere in the liquid.

After 2 hours, remove the rabbit pieces and keep them warm. Sift through the entire brew and put it back in the roaster. Sort out the herbs (rosamarine, thyme, parsley) and the pieces of bacon from the beginning. Puree the soft-boiled vegetables with a hand blender and stir into the sifted sauce in the roaster. Add the remaining white wine and two tablespoons of fresh cream or cream to the sauce and stir in well. Bring to the boil briefly, turn off the stove and put the rabbit pieces in. Put the lid on and let it stand (ideally at least 1 hour).

Reheat the rabbit and sauce before eating. Additionally fry 2 slices of bacon in another saucepan. When the bacon is translucent, fry the onions briefly (golden brown). Then add the red cabbage (apple red cabbage) and put in a few cloves (not too many cloves! - otherwise it tastes very strong - about 5-10 cloves on a large glass of red cabbage). Let the whole thing get hot and melt a piece of butter (about 50g) in the red cabbage. Then there are potatoes, dumplings or spaetzle. (Look for the cloves again from the red cabbage when serving ...)

Enjoy your meal.