Rabbit stewed with cabbage

If you adhere to the principles of healthy eating, then rabbit meat is the best way to cook all sorts of dishes. Rabbit meat refers to dietary products, so you can eat it for almost everything.

The rabbit has tender meat, but in the process of heat treatment it often turns out dryish. Therefore, it is recommended to cook it with vegetables, the juice of which makes it soft and juicy.

For the same reason, the rabbit try not to bake, and stew. For example, with cabbage, which increases the beneficial properties of rabbit meat due to the large number of useful substances. It is rich in fiber, so rabbit and cabbage dishes are easily digested and digested by the body.

Rabbit stew with cabbage: cooking details

Any part of the rabbit carcass is suitable for extinguishing. But we must remember that the front is more wiry than the back, so it takes more time to prepare it.
The rabbit carcass is first soaked in cold water to get rid of the specific smell. The meat of young rabbits and rabbits does not smell, so it is cooked without soaking.
An adult carcass is sometimes marinated in white wine before cooking. This alcoholic drink goes well with both rabbit meat and cabbage.
Cabbage of any kind is suitable for stewing, but white cabbage with thick heads of cabbage, juicy leaves and a small tuft is most popular.
Some cabbage varieties have a slight bitterness. If cabbage forks are put in boiling water and then poured into a colander and cooled, the bitterness disappears.
Quenching times for different varieties of cabbage vary. Young cabbage with green leaves is prepared very quickly, winter varieties require a longer stewing.
Rabbit with cabbage can be stewed on the stove, in the oven, microwave, multi-cooker.
Mistress chooses spices and spices, taking into account household tastes. Perfectly combined with rabbit and cabbage, cumin, black pepper, paprika, bay leaf, garlic.
To add a savory flavor to cabbage and meat, tomato paste, tomatoes, ketchup, and soy sauce are added to the dish. Cabbage with tomato sauce cooks longer and is not so soft as on ordinary broth.

Braised rabbit with cabbage and tomato

Ingredients:

rabbit - 0, 5 kg;
bulb onion - 2 pcs .;
carrots - 1 pc .;
white cabbage - small forks;
tomato paste - 1 tbsp. l .;
salt - to taste;
ground black pepper - pinch;
vegetable oil - 1 tbsp. l .;
sugar - 1/3 tsp;
bay leaf - 3 pcs .;
cumin - 1/4 tsp;
water.

Preparation Method

Prepare the vegetables. Peel onions and carrots, wash them. Cut the onion into half rings, chop the carrot on a Korean grater.
Remove the top withered leaves from the cabbage. Wash the forks. Cut it in half, cut the stalk. Cabbage thinly shred.
Wash the carcass of the rabbit, blot with a paper towel, cut into small pieces.
Fold in a cauldron with hot oil and fry over high heat until crusted. So that the meat does not burn, it must be constantly mixed.
Add onions and carrots, mix. All together, lightly fry.
Put the tomato paste and sugar. Stir. Warm up for 1-2 minutes. Pour hot water to the level of the cauldron. Turn down the heat, cover the cauldron with a lid. Simmer at low boiling until soft rabbit. Put salt and pepper. Increase the fire.
Put the cabbage. In its raw form, it can take the whole cauldron. If it does not fit all, close the cauldron, warm it 5-10 minutes. When the cabbage settles, add the rest.
Put cumin, bay leaf, mix. Reduce the heat again. Stew until soft cabbage. The cooking time can vary from 10 minutes to half an hour.
Turn off the fire. Leave to insist for another half an hour. From this dish will only taste better.
Arrange the cooked braised rabbit with cabbage in plates, sprinkle with chopped dill.

Braised rabbit with cabbage and paprika in a slow cooker

Ingredients:

rabbit - 0, 5 kg;
young white cabbage - 1 fork (about a kilogram);
medium onion - 2 pcs .;
sweet red carrots - 1 pc .;
Bulgarian red pepper - 1 pc .;
ground paprika - 2 tsp;
ground red pepper bitter - pinch;
table vinegar - 1 tsp;
salt - to taste;
sugar - 1/3 tsp;
refined sunflower oil - 2 tbsp. l .;
water.

Preparation Method

For this dish, use meat from the back of the carcass. Baby rabbit wash well. If you smell something that you don’t like, soak the meat in vinegar-acidified water (pour 1 tablespoon of vinegar into 1 liter of water). Then blot the meat with a paper towel, cut the fillet from the bones, cut it into small pieces.
Wash cabbage fork. If the top leaves withered, remove them, cut the heads in half, remove the stalk. Cabbage shred across thin ribbons.
Peel carrots and onions. Onions cut into half rings, and carrots - thin straws.
Bulgarian pepper Wash, cut the stem, remove the seeds. Cut across the drain.
Pour oil into the bowl of the multicooker, turn on the unit by setting the mode “Frying” or “Baking”. With the lid open, wait for the oil to warm up. Put the rabbit pieces. Stir the meat with a special spoon until it is lightly browned (about 10 minutes).
Add carrots and onions, mix. Cook, without closing the lid, another 7 minutes.
Put the Bulgarian pepper, paprika, red pepper, salt. Stir. When the pepper warms up, but still does not begin to fry, pour in so much hot water so that it lightly covers the contents of the bowl.
When the water boils, turn off the slow cooker. Install the program “Soup” or “Quenching”. Put the cabbage, filling the bowl with it no higher than the maximum mark. Lower the lid, simmer for 5 minutes. Then mix the cabbage gently. If you still have raw cabbage, then add it to the bowl before mixing. Simmer for 30 minutes. Approximately in the middle of stewing add vinegar to the cabbage and mix.
When the meat and cabbage are cooked, switch the multicooker mode to heating and leave for 15-20 minutes.
Put the finished rabbit with cabbage on a plate and sprinkle with parsley or dill.

Braised rabbit with cabbage and soy sauce in the microwave

Ingredients:

rabbit fillet - 0, 5 kg;
white cabbage - small forks;
carrots - 1 pc .;
bulb onion - 1 pc .;
tomato paste - 1 tbsp. l .;
soy sauce - 1 tbsp. l .;
coriander - 1 tsp;
salt - to taste;
hot red pepper - pinch;
refined vegetable oil - 2 tbsp. l .;
water.

Preparation Method

Cut the treated rabbit carcass into small pieces. It is best to use only fillets.
Wash cabbage forks, cut them in half, remove the stalk. Thinly shred.
Carrots and onions clean, wash. Carrot rub on a medium grater. Cut onions into strips.
Pour oil into a ceramic or glass pot, heat in a microwave oven at high power. Put the rabbit fillet, mix. Cover tightly, cook for 10 minutes.
Put onions and carrots, mix again. Continue cooking for another 10 minutes.
Add tomato paste and pepper. Stir. Fry 2 minutes all together, then put the cabbage, filling the pan to the top. Pour in a glass of water, cover the dishes with a lid, put in a microwave for 15 minutes.
Pour in soy sauce, add ground coriander, mix. You can add some more water (it should take up half the volume of cabbage). Reduce power to a minimum and simmer rabbit with cabbage until soft vegetables. Try enough salt.
Do not rush to lay out the rabbit and cabbage in plates - let them brew a little. Sprinkle with chopped herbs.

Mistress to note

Feel free to add to the cabbage stew with a rabbit various spices that you like.

Tomato can be replaced with ketchup. Rabbit and cabbage will get a completely new taste, but the color of the dish will not be as saturated as with tomato paste.

Instead of fresh cabbage, you can take fermented. Rinse it beforehand, squeeze it well. Put it together with roasted vegetables. Salt in this dish is usually not added. Simmer the rabbit with sauerkraut for about 40 minutes.