Rabbit Cabbage Stew
Peel and dice garlic and shallots. Heat oil in a pan and saute rabbit over medium heat for about 15 minutes. Sauté fennel. Deglaze pan with vermouth and add 800 ml (approximately 3 1/3 cups) of broth. Slowly bring to a boil and simmer for about 30 minutes over medium heat.
Rinse cabbage, remove outer leaves and cut out the stalk if desired. Cut cabbage leaves into thin strips.
When rabbit is cooked, add a little broth and cook another 30-40 minutes.
Meanwhile, peel bell peppers with a peeler, trim and cut into small cubes. Wash chives, shake dry and cut into rolls.
When cooked, remove meat from soup and add bell peppers. Remove meat from bones and shred. Place shredded rabbit meat back into the soup, reheat, season to taste and place in small bowl. Serve garnished with parsley.