Rabbit and Cabbage Stew

Ingredients

• 4 pre‑cooked rabbit legs (about 300 g each)
• 250 g spring onions
• 1 small fennel bulb
• 2 Garlic cloves
• 4 tbsp oil
• Salt
• Pepper
• 70 ml wormwood
• 1 l vegetable broth
• 700 g white cabbage
• 1 red bell pepper
• 1 bunch chives

Instructions

1. 1.

   Peel the garlic and shallots, dice them. Heat the oil in a pot and brown the meat on all sides over medium heat for about 15 minutes. Clean and cube the fennel, add it to the pot, deglaze with wormwood and pour in about 800 ml broth. Bring slowly to a boil and simmer over medium heat for about 30 minutes.

2. 2.

   Wash the white cabbage, remove any outer leaves if necessary, cut out the core, and slice the leaves into fine strips.

3. 3.

   After the cooking time ends, add the cabbage to the meat, pour in some more broth, and cook for another 30–40 minutes.

4. 4.

   Meanwhile, thinly peel the bell pepper with a vegetable peeler, clean it, and dice it. Wash the chives, dry them, and cut into ribbons.

5. 5.

   When the stew is finished, remove the meat from the soup and add the diced pepper. Separate the meat from the bones and break it apart. Return the meat to the soup, reheat, season, and ladle into bowls. Sprinkle with parsley before serving.