Rabbit and Cabbage Stew
Rinse the rabbit, pat dry and cut into 12 pieces.
Peel the potatoes, rinse and dice. Rinse the tomatoes and cut into quarters.
Rinse the cabbage, trim, remove any fibrous center ribs and thinly slice. Peel the onion and cut into strips. In a saucepan, heat the oil and sear the rabbit pieces until golden brown on all sides. Season with salt and pepper, add the broth and simmer over medium heat for about 30 minutes. Add the vegetables and herbs and spices (wrapped in a spice bag) and simmer for another 15 minutes, or until the vegetables are tender. Remove the spice bag, season with salt and pepper and serve.