RECIPE Rab­bit and Cab­bage Stew

American Survival Guide - - DINING ATTHE ROADKILL CAFÉ -

· 1 small rab­bit (ap­prox­i­mately 3.5 pounds)

· 2 pota­toes (diced)

· 9 cherry toma­toes (quar­tered)

· ½ a medium-sized head of cab­bage (sliced and cut into bite-sized pieces)

· 1–2 medium onions (sliced and quar­tered)

· 2 ta­ble­spoons veg­etable oil

· Salt (to taste)

· Freshly ground pep­per (to taste)

· 1 quart chicken broth

· 1 bay leaf

Rinse the rab­bit, pat it dry and cut it into 12 pieces. Peel the pota­toes, rinse and dice. Rinse the toma­toes and cut them into quar­ters. Rinse the cab­bage, trim, re­move any fi­brous cen­ter ribs and then thinly slice. Peel the onion and cut it into strips. In a saucepan, heat the oil and sear the rab­bit pieces un­til they are golden brown on all sides. Sea­son with salt and pep­per, add the broth and sim­mer over medium heat for about 30 min­utes. Add the veg­eta­bles, herbs and spices and sim­mer for an­other 15 min­utes or un­til the veg­eta­bles are ten­der. Sea­son with salt and pep­per and serve.

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