White Cabbage Rolls with Rabbit Filling

Ingredients

• 2 fresh rabbit backs (each about 500 g)
• 1 head of white cabbage
• 250 ml meat broth
• 4 tbsp plant oil
• 1 bunch flat parsley
• 4 Spring Onions
• 80 g Butter
• 2 tbsp sweet mustard
• 2 tbsp Sour cream
• 1 egg yolk
• pepper (ground)
• Salt
• 4 large carrots
• remaining kale
• 1 tsp Caraway seeds
• Salt
• pepper (ground)
• 125 ml whipping cream
• 1 tbsp flour
• 2 tbsp butter
• 250 ml vegetable broth

Instructions

1. 1.

   Slice the rabbit backs along the spine with a sharp knife on both sides. Carefully detach the fillets from the bone. Remove any remaining skin and cut each into three parts. Lightly salt and pepper both sides of each piece.

2. 2.

   Bring about 2 l of salted water to a boil in a large pot. Gently peel off 4 large or 8 smaller outer leaves from the cabbage head. Blanch them in boiling salted water for about 5 minutes. Remove, shock in cold water, and drain.

3. 3.

   Wash and finely chop parsley and spring onions for the filling. Melt butter and mustard in a small saucepan while stirring. Add parsley, spring onion, crushed egg yolk, and crème fraîche. Season with salt and pepper. Let the mixture thicken, then simmer on reduced heat for 2 minutes.

4. 4.

   Lay cabbage leaves flat. Spread the filling over each leaf and place a piece of rabbit fillet in the center of each leaf. Fold the sides in and roll up. Tie securely with kitchen twine. Heat oil in a braising pot and brown the cabbage rolls all around. Pour in broth, cover, and simmer on low heat for about 40 minutes, basting occasionally with broth.

5. 5.

   Wash, peel, and cut carrots into sticks. Slice remaining kale into strips. Warm butter, then sauté kale pieces and carrots for 10 minutes. Dust with flour and deglaze with vegetable broth. Simmer for 5 minutes. Add cream and let thicken briefly again. Season with salt, pepper, and caraway seeds. Serve the cabbage rolls over the vegetables and garnish with parsley leaves.

6. 6.

   Add cream and let thicken briefly once more.