Cabbage Rolls with Rabbit Filling
(Percentage of daily recommendation)
|Calorie||1,697 kcal||(81 %)|
|Protein||173.22 g||(177 %)|
|Fat||94.41 g||(81 %)|
|Carbohydrates||30 g||(20 %)|
|Sugar added||0 g||(0 %)|
|Roughage||9.47 g||(32 %)|
|Vitamin A||1,763.36 mg||(220,420 %)|
|Vitamin D||0.19 μg||(1 %)|
|Vitamin E||3.25 mg||(27 %)|
|Vitamin B₁||0.56 mg||(56 %)|
|Vitamin B₂||1.3 mg||(118 %)|
|Niacin||84.92 mg||(708 %)|
|Vitamin B₆||2.72 mg||(194 %)|
|Folate||94.37 μg||(31 %)|
|Pantothenic acid||5.6 mg||(93 %)|
|Biotin||3 μg||(7 %)|
|Vitamin B₁₂||47.28 μg||(1,576 %)|
|Vitamin C||153.69 mg||(162 %)|
|Potassium||2,926.03 mg||(73 %)|
|Calcium||330.68 mg||(33 %)|
|Magnesium||135.16 mg||(45 %)|
|Iron||15.26 mg||(102 %)|
|Iodine||11.76 μg||(6 %)|
|Zinc||13.35 mg||(167 %)|
|Saturated fatty acids||36.73 g|
- 2 fresh Saddle of hare (each about 500 grams)
- 1 head Green cabbage
- 250 milliliters Beef broth
- 4 Tbsps vegetable oil
- For the filling
- 1 bunch flat-leaf parsley
- 4 scallions
- 80 grams butter
- 2 Tbsps honey Mustard
- 2 Tbsps Sour cream
- 1 egg yolk
Cut each hare cut along either side of the vertebra with a sharp knife. Detach the fillets from the bone. (Or ask the butcher to do this for you.) Separate any skin that remains and cut meat into a total of 8 parts. Season on both sides with salt and pepper.
Bring a large pot of salted water to a boil. Remove 8 small or 4 large outer leaves carefully from the cabbage. Blanch leaves in boiling salted water for about 5 minutes. Remove, rinse in cold water and drain.
For the filling, rinse and chop parsley and scallions. Heat the butter and mustard in a small pot while stirring. Add parsley, scallions, egg yolk and sour cream. Season with salt and pepper.Bring to a boil, then simmer for 2 minutes over low heat.
Lay blanched cabbage leaves (overlap 2 small if using) flat on the work surface. Spread the filling on each and place 2 pieces of hare in the middle. Turn the leaves sideways and roll up to enclose. Tie with kitchen twine.
Heat the oil in Dutch oven and add the stuffed cabbage rolls. Pour in broth, cover and cook on low heat for about 40 minutes. Every now and then, baste with the broth.
For the vegetables, peel carrots and cut into sticks. Remove kale leaves from center ribs and cut into strips. Heat the butter in a pan and cook carrots and kale for about 10 minutes. Dust with flour, then add vegetable broth and braise for about 5 minutes. Add cream and cook until reduced. Season with salt, pepper and cumin. Serve stuffed cabbage with vegetables and garnish with parsley leaves.
Add cream and reduce again.