Tomato Braised Rabbit and Cabbage (Serves 3-4)
I see rabbit at Whole Foods Market now and again, so it seems that this “other white meat” is increasing in popularity. My friends at Cherith Farms raise the biggest rabbits I’ve ever seen – Chinchilla rabbits. They supply breeding pairs to farmers wanting to get into rabbits, so I guess that means they raise good rabbits. I’ve cooked three now and have finally produced a meal worth sharing. I think I can do better with number four, but my third try produced good, solid food and the approach was simple and easy. Rabbit does well cooking low and slow, so plan on making this when you have some time.
Prep Time: 15 Minutes
Cook Time: 120 minutes
1 big rabbit (I think mine was about 3 pounds)
1 head of cabbage
1 14-ounce can of diced tomatoes
1 14-ounce can of tomato puree
1 can of green olives (optional).
Red chili powder
Directions: Preheat oven to 350 degrees. Use a big, heavy knife to cut the rabbit into three pieces – front legs, torso, back legs. Then cut down the center of the leg portions to separate the right and left sides. Dust the five rabbit pieces on both sides with salt, garlic powder, and red chili powder. Layer the rabbit in a big Dutch oven. Chop cabbage into bite-size pieces and layer on top of rabbit. Dust with salt and garlic powder. Open cans of tomato and pour over the cabbage. first the diced tomatoes and then the puree. Dust the tomatoes with salt and garlic powder and add a generous amount of dried oregano. I wish I had added a can of green olives, but I forgot. I think they would go great with this mix of ingredients and that is definitely part of my plan for the next time I cook rabbit. Cover the Dutch oven and put it in the oven to cook at 350 for 2 hours. When done, use a slotted spoon to transfer cabbage and tomatoes to a plate and then add one or two pieces of the braised rabbit on top. Enjoy!
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