Lapin au chou
- 1 small cabbage (about 2 pounds)
- 1/4 cup olive oil, divided
- 1 carrot, sliced in rounds
- 1 turnip, cubed
- 3 onions, chopped
- 6 ounces lean bacon, sliced in 1 inch strips (or lardons if you can get them)
- 1 rabbit, cut in 6 to 8 pieces
- 2/3 cup dry white wine
- salt and pepper
- Preheat oven to 165°C (330°F).
- Blanch cabbage. Place a large pot of water on high heat. Cover and bring to a boil. Meanwhile, remove the outermost leaves from the cabbage. Slice the cabbage in two, and then in quarters. Cut out the stem and then slice each quarter into quarters, so that you end up with strips of cabbage. Place the cabbage in the boiling water. After five minutes, remove from the heat and drain.
- Saute bacon and vegetables. Heat 2 tablespoons olive oil in a large skillet on medium heat. Add the carrot, turnip, onions, and bacon. Cook on medium heat, stirring occasionally, until the onion is soft and the bacon cooked - about 10 minutes. Remove the vegetables and bacon from the skillet and set aside.
- Brown rabbit. Heat 2 more tablespoons of olive oil in the skillet on medium heat. Add the rabbit pieces and brown on all sides - about 5 minutes. Remove from heat.
- Fill Dutch oven. Place a layer of cabbage leaves on the bottom of a 4 quart Dutch oven. Add two pieces of rabbit and sprinkle generously with salt and pepper. Add part of the vegetable and bacon mixture. Continue layering cabbage, rabbit and vegetables, ending with a layer of cabbage.
- Bake. Pour the wine over the cabbage and place the Dutch oven in the preheated oven. Bake for 1 1/4 hours.
- Serve. Serve over rice if you wish.
Makes 4 to 6 servings.