Bacon-laced rabbit roasted in portions on Moravian cabbage, served with homemade potato dumplings.
Ingredients:
| 1 piece |
of stuffed rabbit |
| 2 pcs |
sauerkraut packets |
| 1 pc |
larger onion |
120 g
| of bacon |
| 2 tbsp |
of/td>
| smooth flour |
| 1 tbsp |
fat |
|
ground pepper |
|
tr>
| |
sugar |
|
salt |
|
For potato dumplings: |
| 500 g |
of potatoes cooked the day before in their skins |
| 250 g |
children’s grits |
| 1 pk |
egg |
|
water |
|
salt |
|
coarse flour as needed |
|
mildly salted water to cook dumplings |
Procedure:
Seed the rabbit with bacon wedges, season with salt and pepper and let rest for a while
.Tip the cabbage into a saucepan, add a little water, put on a heat source, simmer briefly under a lid, then thicken the cabbage with a roux made from flour, the remaining bacon cubes and fried onion, season with salt and sugar, stir
./li>
Transfer the cabbage into a baking dish greased with lard, place the pierced, seasoned and salted portions of rabbit on the cabbage, pour a little water over them
Bake in a preheated oven at 200 °C for 1 hour, covered, then uncover the baking dish and finish baking the meat until nicely coloured.
Preparation of potato dumplings:
The day before, boil the potatoes in their skins, peel them while still warm and mash them
The next day, incorporate the baby semolina, salt, and egg into the potatoes and form two rolls
Place in boiling salted water and cook slowly for about 20 minutes
After the dumplings are cooked, carefully lift them up so they don’t stick to the bottom
Remove the cooked dumplings and cut them into slices.
potato dumpling