Stewed rabbit with braised savoy cabbage and bacon
Instructions
Brown the rabbit pieces with salt, pepper, 1 tablespoon flour and vegetables into small pieces, sprinkle with the white wine and cover with water, add the tomatoes and olives.
Serve with cabbage cooked with olive oil, onion and bacon.
Ingredients and dosing for 4 persons
- 300 g of rabbit
- 2 tablespoons of peeled tomatoes
- 1/4 onion
- Celery
- Carrot
- 10 pitted black olives
- 1/2 cup of white wine
- 1 slice of bacon
- 100 G = = Cabbage
- Olive oil
- Salt
- 1 tablespoon of flour