Rabbit In Black Sauce With Savoy Cabbage Flan

Preparation:

Preparation: Prepare a sauce by simmering the wine with the garlic and rosemary. Cut the rabbit into pieces and brown it in a pan with the oil, rosemary and parsley. Season with salt and pepper, add the sauce to the wine and continue until the end of cooking. Blanch four cabbage leaves, cut the remaining part into julienne strips and toss in a pan with the oil and the diced bread. Put the cabbage and the diced bread in a bowl, season with the parmesan, add the egg and mix. Line a mold with the blanched cabbage leaves, stuff the center with the mixture obtained, close with the cabbage leaves and cook in the oven at 180 degrees for 10 minutes. Serve the rabbit with the savoy cabbage flan.