Stuffed Rabbit Leg with Savoy Cabbage

Ingredients

• 1 kg Savoy cabbage
• 150 g butter
• 300 ml beef stock (from a bottle)
• 1 pork net (order in advance at butcher)
• 1 rabbit (pre‑cooked)
• 150 g Sour cream
• Salt
• ground pepper
• 1 pinch nutmeg
• 1 tbsp oil
• Cumin

Instructions

1. 1.

   Clean and rinse the savoy cabbage. Cut 700 g into strips and set aside; finely slice 100 g into very thin ribbons. Heat 30 g butter, sauté the fine ribbons until translucent. Add 50 ml beef stock and steam the cabbage covered for 5 minutes. Let cool.

2. 2.

   Rinse the pork net well. Rinse the rabbit and pat dry. Separate the hind legs and back fillets. Pass 150 g of back meat twice through a fine meat slicer. Mix with sour cream and the sautéed cabbage ribbons. Season with salt, pepper, and nutmeg.

3. 3.

   From each hind leg, cut out the bone below the joint. Lay the legs open on the work surface. Season with salt and pepper. Spoon the filling into the cavity and fold the meat over it (reserve the front legs for another use).

4. 4.

   Spread the drained pork net on the countertop. Wrap the legs twice around it. Heat oil and 30 g butter in a braising pot. Brown the legs all around until golden brown. Then bake in a preheated oven at 180°C (gas: level 2‑3, fan: 160°C) for 25‑30 minutes.

5. 5.

   Sauté the remaining cabbage in 50 g butter. Add 50 ml water. Season with salt, pepper, and cumin. Cover and steam over low heat for 15‑20 minutes.

6. 6.

   Remove the rabbit legs from the pot. Pour the remaining beef stock into the pot and bring to a boil while stirring. To thicken the sauce, whisk in the leftover butter in small lumps using a wooden spoon. Do not let the sauce boil further. Season with salt and pepper. Slice the rabbit legs and serve with cabbage and sauce.