Rabbit frikadellers, thick kohlrabi and potatoes

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Ingredients:

  • 1 kg of rabbit meat
  • 300 g of fresh bacon
  • A big roll
  • An onion
  • Parsley leaves
  • Vegetable oil
  • Spices
  • An egg

Thick kohlrabi:

  • 4 kohlrabis
  • 100 g of smoked pork fat
  • Flour for roux
  • Onion
  • Salt
  • Pepper
  • Sugar
  • Vinegar

 

Directions:

Boil one part of rabbit meat and fry the second one with onion; mince, add soaked roll, parsley, egg. Form the hamburgers, coat it in crumbs and fry in oil.

Thick kohlrabi:

Purge the kohlrabis and dice them together with their leaves, then boil in salted water and strain. Cut the pork fat and use it with flour to prepare the roux. Pour it on the kohlrabis, add salt, pepper, sugar and a bit of vinegar. Serve with meatballs and boiled potatoes.

 

 

This meal was prepared by the Country Homemakers’ Association from Rudy during 5th “Silesian Tastes Festival 2010” in Złoty Potok.

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