False Hare with Red Cabbage Salad

Ingredients

• 1 old-fashioned roll
• 1 Shallot
• 1 Garlic clove
• 3 tbsp sunflower oil
• 800 g mixed minced meat
• 2 Eggs
• 4 Tbsp breadcrumbs
• 1 tbsp Medium-hot mustard
• Salt
• pepper (ground)
• 30 g clarified butter
• 1 red cabbage (≈1 kg)
• 2 untreated oranges
• 5 tbsp red wine vinegar
• 2 tbsp liquid honey
• 75 g lingonberries (jarred)
• 2 tbsp chopped parsley
• Cayenne pepper

Instructions

1. 1.

   Soak the roll in lukewarm water. Preheat the oven to 200°C with upper and lower heat. Peel and finely chop the shallot and garlic, then sauté them in a pan with 1 tbsp oil until translucent. Remove from heat and let cool slightly.

2. 2.

   Mix the minced meat with the egg, breadcrumbs, squeezed roll crumbs, shallot-garlic mixture, and mustard; season well with salt and pepper. Shape the mixture into a loaf (diameter 10‑12 cm) and sear it in hot clarified butter on all sides. Transfer the loaf to the preheated oven and bake for 35‑40 minutes until cooked through.

3. 3.

   Meanwhile clean the red cabbage, remove any tough core, and cut or shave into fine strips. Rinse one orange under hot water, pat dry, grate some zest, and squeeze out the juice. Combine both with vinegar and honey in a bowl. Peel the remaining oranges, removing the white pith; slice the flesh into bite‑sized pieces. Drain the lingonberries and mix them with the cabbage, orange slices, and vinaigrette. Let rest for about 30 minutes.

4. 4.

   Add the remaining oil and parsley to the salad, season with salt and cayenne pepper. Remove the cooked loaf from the oven, slice it, and serve on a plate alongside the red cabbage salad.