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🍽️ Tender Braised Rabbit with Savoy Cabbage and Dumplings

676 kcal · 30 min · 4 servings

Ingredients

• 2 rabbit legs
• 1 tsp mustard
• 3 tbsp olive oil
• 1 savoy cabbage
• 1 onion
• 0.25 l whipping cream
• 2 egg yolks
• salt (pepper)
• radicchio
• 500 g floury potatoes
• 3 tbsp whipping cream
• salt (pepper)

Instructions

1. 1. Rinse the rabbit legs thoroughly.
2. 2. Pat the legs dry with a kitchen towel.
3. 3. Rub the legs with salt, pepper, and mustard.
4. 4. Heat the oil in a casserole dish.
5. 5. Sear the legs on both sides.
6. 6. Preheat the oven to 220 degrees Celsius.
7. 7. Braise the legs in the oven for 1 hour.
8. 8. Baste the legs with the pan juices repeatedly while cooking.
9. 9. Remove the outer leaves from the Savoy cabbage.
10. 10. Cut the Savoy cabbage into eight large wedges.
11. 11. Blanch the Savoy cabbage in salted water for 8 minutes. (Blanchieren means to briefly cook in boiling water).
12. 12. Rinse the cabbage under cold water to stop the cooking process.
13. 13. Let the cabbage drain well.
14. 14. Heat the cream in a saucepan.
15. 15. Stir the egg yolks into the warm cream.
16. 16. Season the cream sauce with salt and pepper.
17. 17. Wash the radicchio leaves.
18. 18. Slice the radicchio leaves into thin strips.
19. 19. Wash the potatoes thoroughly.
20. 20. Cover the potatoes with just enough water.
21. 21. Cook the potatoes for 20 minutes until tender.
22. 22. Drain the cooking water.
23. 23. Let the potatoes cool down slightly.
24. 24. Peel the potatoes.
25. 25. Press the potatoes through a potato ricer.
26. 26. Mix the potatoes with cream.
27. 27. Season the potato mixture with salt and pepper.
28. 28. Scoop out dumplings using two spoons.
29. 29. Serve the rabbit legs with the Savoy cabbage and cream sauce.
30. 30. Garnish the cabbage with the radicchio strips.
31. 31. Serve the potato dumplings alongside the rabbit.

Nutrition per serving

• kcal: 676
• Protein: 39 g · Fett/Fat: 44 g · Carbs: 30 g