Wash the rabbit under cold running water and pat dry. Then boning the rabbit with a sharp knife, d. H. Carefully remove the whole piece of meat from the bones. 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. Cut the onions into cubes. In the meantime, season the minced meat with salt, pepper and nutmeg. Add the parsley (save some for garnish) and the onions to the minced meat and knead everything well.
Now put the savoy cabbage leaves on the rabbit meat and the minced meat on the savoy cabbage leaves. Leave a margin of approx. 1 cm on all four sides. Now the meat with the savoy cabbage and the minced meat must be rolled up into a roll roast. To keep it in place, tie it well with a roll roasting net or string so that it does not open again.
Sear the roll roast in a little fat on all sides and slowly fry at 180 ° C top / bottom heat for approx. 3 hours. If necessary, add liquid in between.
Make a dark roux for the sauce. To do this, put the butter in a saucepan until it has melted, add the flour and stir well and quickly add the resulting frying stock to the pan, stirring quickly so that no lumps are formed and you get a delicious sauce. Season to taste with salt, pepper and red wine.
Serve with dumplings and red cabbage and garnish with parsley. You can of course also serve other side dishes Tastes delicious and you made the roast yourself.
You can fill the roast as you like. E.g. with cheese and ham or broccoli, ham, paprika or whatever else you like. Then stew at 170 ° C for about 3 hours.
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