Rabbit with dumplings and red cabbage

Name: Rabbit with dumplings and red cabbage
Prep time: 12 h 30 min
Cook time: 1 h 40 min
Total time: 14 h 10 min
Yield: 2
Ingredients: 2 rabbit legs; 2,5 tbsp Ankerkraut Venison Seasoning; 100 g bacon cubes; 2 carrots; 1 onion; 0,5 bottle of red wine; 50 ml meat broth; 0,5 tbsp starch; 400 g dumpling dough; 300 g red cabbage from the jar; 0,5 TL Ankerkraut Red cabbage spice

Rated 3 out of 4.7 stars

prep time

12:30 hours

cooking time

1:40 hour

prep time

12:30 hours

cooking time

1:40 hour

This recipe brings back memories of traditions past! Roasting rabbit was a popular feast in previous generations and is still popular today. Combined with red cabbage and dumplings, it’s a treat for the palate!

Ingredients

portions

2 rabbit legs
2,5 tbsp Ankerkraut Venison Seasoning
100 g bacon cubes
2 carrots
1 onion
0,5 bottle of red wine
50 ml meat broth
0,5 tbsp starch
400 g dumpling dough
300 g red cabbage from the jar
0,5 TL Ankerkraut Red cabbage spice

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Preparation

The rabbit legs with Ankerkraut Massage in wild spices and marinate for several hours, ideally overnight.
Peel the onion and cut into rings. Peel and dice carrots. Fry the bacon cubes in the roaster and add the sliced onion and carrots. Remove the vegetables and fry the rabbit in the remaining fat.
Put everything back in the roasting pan and pour in red wine. Simmer in a closed roaster at 180° for about 45 minutes.
Then remove the meat, pour meat broth over it and bake it in the oven at around 30 degrees for another 150 minutes. Take the gravy out of the roasting pan and strain it through a sieve.
Then bring to the boil with a little starch and let it thicken.
Form dumplings and cook according to package instructions. Also heat the red cabbage with “Ankerkraut Season “red cabbage spice” and serve with rabbit, dumpling and sauce.