Rabbit roasted with cream
Sałata z modrej kapusty
Rabbit roast with cream
Clean the rabbit and divide it into portions, rub with garlic and salt. Melt 2 tablespoons of butter in a saucepan, then place the portions of meat into the pan, lay a slice of smoked bacon and carrot on each portion, add allspice and the bay leaf. Pour the stock made from a stock cube over the meat and roast in the oven. When the rabbit is tender, add sour cream to the gravy.
Chop the cabbage, boil in salted water, drain, add the melted pork fat and season to taste.
Grate the potatoes, drain off the juice and add the egg and salt. Knead the dough and form dumplings. Cook them in boiling salted water for about 10 minutes.
This meal was prepared by the Country Homemakers’ Association from Łączka during the 2nd "Silesian Tastes Festiwal 2007" in Cieszyn. The Team won 3rd place in amateur category.