Rabbit Fillet on Cabbage with Caramelized Onions

Divide the cabbage in half, remove the large leaves and set aside. Remove the stem and cut the rest of the savoy cabbage into narrow strips.

Dice the bacon and white onion, fry them in oil in a saucepan, add the savoy cabbage strips, pour the vegetable soup and cook.

When the vegetables are cooked, add the double cream and season with freshly grated nutmeg, pepper, salt and grated orange peel.

Cook the potatoes and press them through a potato ricer, then add 200 grams of butter and the mustard. Season with salt and pepper. Mix everything together well with a wooden spoon.

Now lightly flour the rabbit fillets seasoned with salt and pepper, fry them briefly on all sides in a frying pan with oil as well as the rosemary sprig.

Remove the peel from the red onions and cut them into thin strips, and sauté them in a frying pan with the remaining butter, caramelizing them with the honey.

Spread the large savoy leaves evenly on the plates and arrange the savoy vegetables in them. Next to them, using a piping bag, place the mashed potatoes, evenly distribute the rabbit fillets and garnish them with the caramelized onions.

Our tip: Use bacon with a fine, smoky note!

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