Rabbit roasted on cabbage, potato dumpling

Last Updated on October 6, 2024

Bacon-laced rabbit roasted in portions on Moravian cabbage, served with homemade potato dumplings.

Ingredients:

1 piece of stuffed rabbit 2 pcs sauerkraut packets 1 pc larger onion 120 g of bacon 2 tbsp of/td> smooth flour 1 tbsp fat ground pepper tr> sugar salt For potato dumplings: 500 g of potatoes cooked the day before in their skins 250 g children’s grits 1 pk egg water salt coarse flour as needed mildly salted water to cook dumplings

Procedure:

Seed the rabbit with bacon wedges, season with salt and pepper and let rest for a while

.Tip the cabbage into a saucepan, add a little water, put on a heat source, simmer briefly under a lid, then thicken the cabbage with a roux made from flour, the remaining bacon cubes and fried onion, season with salt and sugar, stir

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Transfer the cabbage into a baking dish greased with lard, place the pierced, seasoned and salted portions of rabbit on the cabbage, pour a little water over them

Bake in a preheated oven at 200 °C for 1 hour, covered, then uncover the baking dish and finish baking the meat until nicely coloured.

Preparation of potato dumplings:

The day before, boil the potatoes in their skins, peel them while still warm and mash them

The next day, incorporate the baby semolina, salt, and egg into the potatoes and form two rolls

Place in boiling salted water and cook slowly for about 20 minutes

After the dumplings are cooked, carefully lift them up so they don’t stick to the bottom

Remove the cooked dumplings and cut them into slices.

potato dumpling