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Stuffed Rabbit in a Clay Pot

Rosi TrifonovaRosi Trifonova
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Stuffed Rabbit in a Clay Pot
01/01/2018
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Preparation
50 min.
Cooking
150 min.
Тotal
200 min.
Servings
8
"What`s important is to have a large clay pot and a big heart - that`s the only way to make the rabbit so irresistibly tasty."

Ingredients

  • rabbit - 4.5 lb (2 kg) with its innards
  • cabbages - 5.5 lb (2.5 kg)
  • oil - 1 cup
  • tomatoes - 14 oz (400 g)
  • onions - 2 heads
  • paprika - 2 tsp (10 g)
  • garlic - 4 cloves
  • black pepper
  • salt
  • potatoes - about 2.5 lb (1.2 kg)
measures

How to cook

Soak the rabbit overnight in water with vinegar. Then dry it and salt it inside and out.

Boil the innards of the rabbit, optionally with spices such as allspice, cloves, then chop them finely.

Chop the the onions and cabbages finely and saute them subsequently in heated oil. Once they soften, stir with the paprika and salt.

Mix part of the cabbage you intend to use for the filling with the offal, finely chopped tomatoes, garlic and black pepper. Stuff the rabbit and sew it closed.

Pour the rest of the cabbage at the bottom of the clay pot, distribute the rabbit on top and put peeled and chopped potatoes, seasoned with salt and pepper, along the sides. Pour on wine and a little water/broth, put the lid on and put the dish to bake until ready in a moderate oven.

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