Rabbit stewed with prunes, cabbage and champignons
Many housewives do not dare to cook a rabbit. Nevertheless, dietary rabbit meat is an excellent alternative to poultry meat and is prepared surprisingly simply. The recipe for rabbit stewed with prunes and cabbage is a good proof of that.
Ingredients
- Rabbit - 600 g
- Sauerkraut - 200 g
- Champignons - 200 g
- Carrots - 1 piece
- Onion - 1 piece
- Prunes (without a bone) – 5 pieces
- Vegetable oil - 3 art.l.
- Black Pepper - 4 peas
- Salt - to taste
- Meat broth - 350 ml
Step-by-step cooking recipe
Wash the rabbit meat, dry it and cut it into small pieces.
Wash the prunes with boiling water and chop.
Chop the champignons, peeled carrots and onions.
Heat the oil in a frying pan, put the rabbit and fry for 10-15 minutes. Make sure that each piece is well browned.
Add the onion, carrot and cook for another 5 minutes.
Add black pepper, mushrooms and continue to fry until the moisture evaporates.
Add cabbage and prunes. Cook for 5-7 minutes, stirring occasionally.
Add salt, pour in the hot broth and simmer under the lid for 45 minutes.
