Rabbit With Cabbage Recipes

Steps:

• Mix the cabbage with the shallots, celery, carrots, ham and garlic.
• Place half in the base of a casserole dish.
• Top with the rabbit pieces.
• Sprinkle with the thyme, bay leaves and parsley.
• Cover with the remaining cabbage mixture.
• Pour over the water and season to taste with salt and pepper.
• Cover and cook in a preheated moderate oven (180 C, 350F, Gas Mark 4) for 2 hours.
• Serve straight from the cooking dish.

Steps:

• Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
• Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
• In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
• Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
• Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
• Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.