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🍽️ Rabbit legs stuffed with savoy cabbage

549 kcal · 30 min · 4 servings

Ingredients

• 1 kg savoy cabbage
• 150 g butter
• 300 ml beef stock (from the jar)
• 1 caul fat (order from the butcher in advance)
• 1 rabbit (ready for the kitchen)
• 150 g sour cream
• salt
• pepper from the mill
• 1 pinch nutmeg
• 1 tbsp oil
• cumin

Instructions

1. 1. Thoroughly rinse the savoy cabbage under running water.
2. 2. Remove the tough stems from the savoy cabbage.
3. 3. Cut 700 grams of the savoy cabbage leaves into coarse strips.
4. 4. Set the coarse savoy cabbage strips aside.
5. 5. Cut 100 grams of the savoy cabbage leaves into very fine strips.
6. 6. Heat 30 grams of butter in a pan.
7. 7. Add the finely cut savoy cabbage strips to the hot butter.
8. 8. Sauté the savoy cabbage strips briefly.
9. 9. Pour 50 milliliters of beef stock over the savoy cabbage strips.
10. 10. Place a lid on the pan.
11. 11. Let the cabbage cook for 5 minutes.
12. 12. Remove the pan from the heat.
13. 13. Let the cabbage mixture cool down.
14. 14. Rinse the pork netting under running water.
15. 15. Keep the pork netting wet.
16. 16. Rinse the rabbit under running water.
17. 17. Pat the rabbit dry with a kitchen towel.
18. 18. Separate the legs and the back fillets from the rest of the rabbit.
19. 19. Take 150 grams of the back meat.
20. 20. Grind the back meat twice through the fine attachment of the meat grinder.
21. 21. Mix the minced meat with sour cream.
22. 22. Add the previously sautéed savoy cabbage strips to the meat mixture.
23. 23. Season the filling with salt.
24. 24. Season the filling with pepper.
25. 25. Add a pinch of nutmeg to the filling.
26. 26. Make a cut on the two hind legs.
27. 27. Carefully separate the bone just below the joint.
28. 28. Place the legs flat on the work surface with the cut side facing up.
29. 29. Season the inside of the meat with salt.
30. 30. Season the inside of the meat with pepper.
31. 31. Place the prepared filling in the center of the legs.
32. 32. Fold the meat over the filling.
33. 33. Ensure that the filling is enclosed.
34. 34. Lay out the drained pork netting flat on the work surface.
35. 35. Wrap the stuffed legs twice in the pork netting.
36. 36. Heat oil in a casserole dish.
37. 37. Add 30 grams of butter to the hot casserole dish.
38. 38. Brown the legs all over.
39. 39. Place the pot in the preheated oven.
40. 40. Roast the legs at 180 degrees (Gas: Level 2-3, Fan: 160 degrees) for 25 to 30 minutes.
41. 41. Heat 50 grams of butter in a pan.
42. 42. Sauté the remaining savoy cabbage in the hot butter.
43. 43. Pour 50 milliliters of water over the savoy cabbage strips.
44. 44. Season the savoy cabbage with salt.
45. 45. Season the savoy cabbage with pepper.
46. 46. Season the savoy cabbage with cumin.
47. 47. Place a lid on the pan.
48. 48. Let the cabbage cook on low heat for 15 to 20 minutes.
49. 49. Remove the rabbit legs from the pot.
50. 50. Pour the remaining beef stock into the pot.
51. 51. Bring the liquid to a boil while stirring.
52. 52. Take the remaining butter in small pieces.
53. 53. Mix the butter into the sauce using a hand blender.
54. 54. Do not let the sauce boil afterwards.
55. 55. Season the sauce with salt.
56. 56. Season the sauce with pepper.
57. 57. Slice the rabbit legs.
58. 58. Serve the rabbit legs together with the savoy cabbage.
59. 59. Serve the rabbit legs with the sauce.

Nutrition per serving

• kcal: 549
• Protein: 35 g · Fett/Fat: 38 g · Carbs: 14 g