Rabbit Legs with Red Cabbage and Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 rabbit leg (s)
- 1 glass red cabbage
- 2 onions)
- 6 small potatoes
- 2 teaspoons vegetable stock
- 4 carnation (s)
- 2 bay leaves
- 1 medium apple
- 1 teaspoon, heaped sugar
- Cornstarch to thicken the sauce
- Clarified butter for frying
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Sprinkle the rabbit legs with salt and pepper and on both sides in clarified butter
- fry.
- Braise an onion as well. When the meat has turned color, add vegetable broth
- Pour in and let simmer for about 1 hour at a low temperature.
- Simmer the red cabbage with a little water, sugar, bay leaves and the finely chopped apple and an onion, which is peppered with the cloves, for 30 minutes.
- I serve boiled potatoes or dumplings with it.
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