Anyone who has ever tried rabbit meat will certainly want to try it again. Rabbit meat is considered dietary, it has little fat and is easily digestible. It contains a large amount of amino acids, vitamins and microelements necessary for our body. Among other things, rabbit is very tasty; many dishes are prepared from it. Today we have stewed rabbit with cabbage on the menu. It would seem that it couldn’t be simpler, but it turns out so harmoniously that you will certainly cook this dish again and again.

So, to prepare stewed rabbit with cabbage we will need quite accessible ingredients. I want to make a reservation that you can choose the spices to your taste, but I only added paprika and a little black pepper. The aroma of rabbit with cabbage is so delicate and pleasant that you don’t want to hide it.

Divide the rabbit into portions and fry in a mixture of vegetable and butter. You don’t have to add cream, but it gives such a delicate taste to the meat.

While the meat is frying, chop the onion, garlic and carrots. I like it when the carrots are chopped coarsely, but you can cut them into small cubes and strips.

Add the vegetables to the rabbit and fry under the lid for 5-7 minutes so that the vegetables are saturated with the juices and aromas of the rabbit.

Chop the cabbage randomly.

Add the cabbage to the rabbit, cut the pepper into strips and place on top. My pepper was large, I used half.

Let’s not mix the cabbage with the rabbit for now, add salt and prepare the filling. Mix sour cream with tomato paste and paprika.

Add a glass of water and pour the sauce over our dish. We will simmer the rabbit with cabbage over medium heat under the lid for 30-40 minutes. If there is not enough water, add a little boiling water. Tender stewed rabbit with cabbage is ready. Stir the dish and let it sit for 5-7 minutes.

Serve with greens, nothing else is needed. Rabbit stewed with cabbage is a very rich and harmonious dish, aromatic and satisfying. Bon appetit!

The gravy turns out very tasty, the rabbit is tender, and the cabbage is soaked in juices and aromas.

Wednesday, November 18, 2015 15:43 + to quote book

Stewed cabbage in a slow cooker with rabbit.

How to stew cabbage and cook rabbit at the same time? And in general, is this possible if the cooking time for the cabbage is much less than the time for stewing the rabbit? Of course, it's possible if you use a slow cooker. Almost at the same time, both pieces of rabbit and chopped cabbage are put into it, the right time is set, and the result is an amazingly tasty dish.

Of course, rabbit meat can be replaced with chicken, beef or pork. In addition to the ingredients indicated in the recipe, you can add mushrooms (or replace meat with them), add bell peppers, carrots, and so on. It turns out that this recipe can be used as a base one, and based on it, new culinary notes can be introduced.

It should be clarified that the recipe implies the preparation of white cabbage; it is sold at any time of the year. Dishes with white cabbage are low in calories and high in fiber and vitamins.

Rabbit meat is a dietary product, characterized by low fat content and high protein content. Thus, by stewing cabbage with rabbit meat, you can get a healthy, low-fat second course, which is perfect for both lunch and dinner.

For 1 kg of white cabbage you need 0.5 kg of rabbit, an onion, several tablespoons of tomato paste, salt and bay leaf.

Stewed cabbage in a slow cooker with rabbit, recipe:

If the rabbit carcass is whole, then it must be chopped into portions; there is no need to soak the rabbit.

Peel and chop the onion. Place rabbit meat with onions in a multicooker bowl and fry in oil.

While the rabbit is roasting, chop the cabbage. You can use a knife, or you can do it in a food processor, which will be much faster.

Place cabbage on top of the fried rabbit with onions and simmer; one hour will be enough. You can use your favorite spices.

About five minutes before the end of the program, add tomato paste, salt and stir.

Let's take a piece of rabbit. I think this part is called the saddle. Rabbit meat needs to be washed thoroughly; this meat has a lot of films that need to be removed. There is no need to remove fat. This is the right and healthy fat.

Cut the rabbit meat into portions. It cooks quickly, much like the cabbage with which we will stew this meat. First you need to fry it a little. Pour 3 tablespoons of vegetable oil into a deep frying pan and add the rabbit pieces. Fry them on all sides. We do not add any salt to the meat so as not to cause juice to escape.

Let's prepare the vegetables. Wash one large carrot and peel it. Peel one onion and half a small head of fresh cabbage.

Cut the carrots into large slices and add them to the meat.

Following the carrots, cut the cabbage. You don't have to make it smaller. Add chopped cabbage to the frying pan. You can add a little water there and reduce the heat. Cover the frying pan with a lid. We switch the process of preparing rabbit meat to stewing mode, which lasts at least 30-40 minutes.

Cut the onion into small pieces and add it to the meat and vegetables. Instead of salt, add two tablespoons of good Kikkoman soy sauce to the pan. In addition to the taste of salt, it will give the dish a special hunting flavor.

5 minutes before the end of stewing the rabbit meat with cabbage, you can add a little ground coriander and a tablespoon of hop-suneli seasoning to the frying pan. In addition, it is advisable to add 2-3 tablespoons of lecho ketchup, which will give the dish a reddish color and some piquancy. Mix everything thoroughly and simmer for a few more minutes.

Stewed rabbit meat with cabbage is ready. The sour-spicy taste of the vegetable component is balanced by tender, lean rabbit meat, which resembles real game. Serve the dish on portioned plates. You can add a little pickled ginger and a few sprigs of fresh dill.

Hello! Today I will talk about cooking delicious and tender stewed rabbit with cabbage in a slow cooker. You will need white cabbage; it is advisable to choose a firm vegetable, not limp. To chop a head of cabbage, you will need a knife with a sharp blade, a grater or a kitchen machine. In order for the cabbage to release its juice, you need to knead it with your hands.

Rabbit meat needs to be cooked longer than chicken, even though it is dietary. The slow cooking process allows you to make tasty and tender meat. And cabbage only complements it, especially since the products are stewed in tomato puree. If desired, you can add tomato paste or classic ketchup.

The rabbit is cooked with cabbage in the “Stew” program. After the end of the specified program, you can leave the meat warmed until serving. It is also convenient to heat food in a multicooker. If there is no special option, then you can activate the “Baking” function for 5-10 minutes.

Rabbit with stewed cabbage should be eaten hot. You can even serve it as an independent dish.

Ingredients for cooking rabbit with cabbage

Rabbit meat – 700 g.
White cabbage – 130 g.
Vegetable oil – 20 ml.
Onions – 1 pc.
Carrots – 1 pc.
Tomato puree – 4 tbsp.
Water – 280 ml.
Seasoning for meat – 0.35 tsp.
Salt - to taste.

How to cook rabbit with cabbage in a slow cooker

Chop the peeled onions into medium pieces. Turn on the “Frying” function, add a little vegetable oil. In this program, fry the onion for 4 minutes.

Peel the root crop and rinse in running water. Grind the carrots on a coarse grater. Pour in and fry with onions.

Divide the defrosted rabbit into not too large pieces. Rinse the meat well in water.

Place the pieces with the vegetables and continue the frying process. Close the lid for 10 minutes.

Rinse a small part of the head of cabbage with water. Chop the cabbage into strips, which can then be cut into several pieces and lightly knead with your hands.

Pour cabbage into the equipment bowl. Sprinkle the food with meat seasoning or just ground black pepper. You also need to add salt to your taste.

Then pour warm water, it covers the meat about halfway. Pour the prepared tomato puree or ketchup. To prepare meat, you can safely use home-canned tomatoes.

Now all that remains is to close the lid and cook the meat in the “Stew” program for 1.5 hours. Rabbit with cabbage and tomato puree turns out very flavorful. Bon appetit!

Prepare the necessary ingredients. Wash the rabbit thoroughly and cut into portions.

Salt the rabbit pieces, season with Provençal herbs and ground black pepper.

Heat a frying pan and place several pieces of meat fat side down (if the meat is not fatty enough, you can add a little vegetable oil to the frying pan). When the fat melts, you can add a few more pieces of meat. It is advisable that the meat in the frying pan lies in one layer, otherwise it will not fry, but will begin to stew. Fry each piece of rabbit over medium heat on both sides until nicely browned. When the first portion of meat is fried in the pan, remove from the pan and add the next portion of meat. It will take approximately 20-25 minutes to fry all the pieces of rabbit on both sides.

Stirring occasionally, simmer the cabbage until soft (this will take 25-35 minutes). Do not cover with a lid.

Add tomato paste to the cabbage. You can replace the paste with tomato juice or fresh tomatoes (they need to be ground in a meat grinder or finely chopped).