Title: Rabbit with Cabbage
Categories: Game
Yield: 5 Servings

1		Green cabbage, shredded
4		Shallots, peeled and sliced
1		Stick celery, sliced
3		Carrots, peeled and sliced
11	oz	Raw ham, chopped
3	cl	Garlic, crushed
1		Rabbit,cut in serving pieces
1	ts	Thyme, chopped
2		Bay leaves
2		Sprigs parsley
1/2	c	Water
		Salt
		Freshly ground black pepper

Mix the cabbage with the shallots, celery, carrots, ham and garlic. Place half in the base of a casserole dish. Top with the rabbit pieces. Sprinkle with the thyme, bay leaves and parsley. Cover with the remaining cabbage mixture. Pour over the water and season to taste with salt and pepper.

Cover and cook in a preheated moderate oven ( 180 C, 350F, Gas Mark 4 ) for 2 hours. Serve straight from the cooking dish.

Suggested wine- Serve with a red wine such as a Chanturgue or a Chateaugay.

Also taken from " POCKET GOURMET POULTRY & GAME " From: Linda Prevost

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