Roasted Rabbit with Cabbage
Prep
20 mins
Cook
55 mins
Servings
4
Difficulty
Medium
This roasted rabbit with cabbage is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Rabbit meat is incredibly lean and packed with protein, making it a wonderfully healthy choice that cooks beautifully when paired with tender cabbage. The best part? You probably have most of these ingredients in your kitchen already, and the whole dish costs far less than you'd expect for something this elegant. The shallots, garlic, and thyme create a deeply savory foundation while the mustard adds a subtle tang that brings everything together. It's the kind of meal that tastes like you've been cooking all day, but honestly requires very little hands on time.
Ella x
Ingredients
- 1whole rabbit(jointed into 8 pieces, about 2 lbs)
- 1green cabbage(cored and cut into thick wedges)
- 3 tablespoonsbutter
- 2 tablespoonsolive oil
- 4shallots(peeled and halved)
- 5garlic cloves(minced)
- 2 tablespoonsdijon mustard
- 4 sprigsfresh thyme
- 2bay leaves
- 237 mlchicken or vegetable stock
- 118 mldry white wine
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat oven to 375°F (190°C). Pat rabbit pieces dry with paper towels and season generously with salt and pepper on all sides.
Tip: Drying the rabbit helps achieve better browning and a more flavorful crust.
- 2
Heat olive oil in a large, heavy-bottomed roasting pan over medium-high heat. Working in batches, sear the rabbit pieces for 3-4 minutes per side until golden brown. Remove and set aside.
Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.
- 3
In the same pan, melt butter and add shallots. Sauté for 2-3 minutes until they begin to soften, then add minced garlic and cook for another minute until fragrant.
- 4
Stir in the Dijon mustard, coating the shallots and garlic evenly. Add the wine and stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Tip: Those browned bits contain concentrated flavor—don't skip this deglazing step.
- 5
Arrange the cabbage wedges around the rabbit pieces in the pan, nestling them among the meat. Tuck the thyme sprigs and bay leaves throughout the dish.
Tip: The cabbage will soften and absorb the savory cooking liquid as it roasts.
- 6
Cover the roasting pan with foil and transfer to the preheated oven. Roast for 35-40 minutes, then remove the foil and cook for an additional 10-15 minutes until the rabbit is tender and the cabbage edges are caramelized.
Tip: The rabbit is done when the meat pulls easily from the bones and registers 160°F (71°C) internally.
- 7
Remove from oven and let rest for 5 minutes. Discard the thyme sprigs and bay leaves. Transfer rabbit and cabbage to a serving platter and pour the pan juices over the top.
Tip: Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.
- 8
Taste the pan sauce and adjust seasoning with additional salt and pepper as needed before serving.
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