Paprika rabbit with cabbage and potatoes

Ingredients

For 1 serving

• Rabbit160 g
• Paprika3 g
• Onion50 g
• Cabbage200 g
• Potatoes130 g
• Tomato paste10 g
• Vegetable broth200 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Peel and chop the onion; cut out the core of the white cabbage and slice it into strips about 1 cm wide; peel the potatoes and cut them into roughly 2 cm cubes. Pat the rabbit pieces dry with kitchen paper and season with a pinch of salt.
2. Heat the oil in a casserole over medium heat and cook the onion for 3 minutes, until translucent; add the rabbit and brown it for 6 minutes, until golden on all sides.
3. Lower the heat, sprinkle over the paprika and stir for 30 seconds, no more, as it burns quickly and turns bitter; add the tomato paste and the vegetable stock, stir, cover and cook over low heat for 25 minutes.
4. Add the cabbage and potatoes with a pinch of salt, cover and cook for another 25 minutes, until the potatoes are tender, the cabbage is soft and the sauce is thick; add a splash of water if it gets too dry.
5. Serve hot.