Roasted Rabbit with Red Cabbage and Potatoes
A quick and hearty one-pan meal featuring tender roasted rabbit, caramelized red cabbage, and crispy potatoes, all infused with rosemary and a savory pan sauce.
- Total time
- 25 min
- Servings
- 1
- Calories
- 650
- Protein
- 45g
Ingredients
- 1 large rabbit leg
- 2 cups sliced red cabbage
- 1 medium, cut into wedges potato
- 1 medium, sliced onion
- 2 tbsp olive oil
- 1 sprig fresh rosemary
Instructions
- 1
Preheat oven to 425°F. Pat the 1 rabbit leg dry and season generously with salt and pepper.
- 2
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear the rabbit leg until golden on both sides, about 4 minutes total. Remove to a plate.
- 3
Add remaining 1 tbsp olive oil, 2 cups sliced red cabbage, 1 sliced onion, and 1 potato wedges to the skillet. Season with salt and pepper. Cook, stirring, until cabbage begins to soften, about 3 minutes.
- 4
Nestle the rabbit leg among the vegetables, add 1 sprig rosemary, and transfer the skillet to the oven. Roast until rabbit is cooked through and potatoes are tender, about 15 minutes.
- 5
Serve hot, spooning the pan juices over the rabbit and vegetables.
Tools you’ll need
- Oven-safe skillet
- Chef's knife
- Cutting board
- Tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
