Braised rabbit with cabbage

A very different way from the classic recipes to cook the rabbit and enjoy it in the Winter months. The subtle taste and tenderness of the rabbit along with the cabbage create a really interesting combination giving you the pleasure of a hearty and filling meal

Recipe of Dimitris Dimitriadis,

from "Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 4 people):
1 rabbit (about 2Kg), cut in portions
2 yellow onions, finely chopped
1 clove of garlic, thinly sliced

1 cinnamon stick
1 tsp of ground allspice
2 bay leaves
1/2 a tin of tomatoes concassé
100ml of olive oil
300ml of white dry wine
2 carrots, cut in small cubes
1 medium cabbage, roughly shredded
salt
pepper

Method:
In a spacious pot warm the oil in medium-high heat and sauté the rabbit pieces until they get a nice colour on all sides. Add the onions and the garlic and sauté until they become translucent but not browned.

Pour over with the wine and allow the alcohol to evaporate and the liquids to reduce in half. Add in the pot the tomatoes, the cinnamon, the allspice and the bay leaf.

Fill with enough water to cover the meat, turn the heat down to medium, cover with the lid and cook for about 1 hour or until the meat is tender but not overcooked. Transfer the rabbit with a slotted spoon on a large plate and keep it warm.

Add in the pot the cabbage and the carrots and continue cooking for about 40-45 minutes. Just 5 minutes before the cabbage is ready, transfer the rabbit back into the pot and add 3-4 tbsp of olive oil and season with salt and pepper.

Leave to bubble for 1 more minute and serve while it is still hot.