Best Rabbit Food Or Ground Beef And Cabbage Recipes

RABBIT WITH CABBAGE

Rabbit with Cabbage image

Make and share this Rabbit with Cabbage recipe from Food.com.

Provided by Iowahorse

Categories Rabbit

Time 2h40m

Yield 3-5 serving(s)

Number Of Ingredients 13

Ingredients

1 green cabbage, shredded
4 shallots, peeled and sliced
1 stalk celery, sliced
3 carrots, peeled and sliced
11 ounces raw ham, chopped
3 cloves garlic, crushed
1 rabbit, cut in serving pieces
1 teaspoon thyme, chopped
2 bay leaves
2 sprigs parsley
1/2 cup water
salt
fresh ground black pepper

Steps:

Mix the cabbage with the shallots, celery, carrots, ham and garlic.
Place half in the base of a casserole dish.
Top with the rabbit pieces.
Sprinkle with the thyme, bay leaves and parsley.
Cover with the remaining cabbage mixture.
Pour over the water and season to taste with salt and pepper.
Cover and cook in a preheated moderate oven (180 C, 350F, Gas Mark 4) for 2 hours.
Serve straight from the cooking dish.

Nutrition Facts : Calories 276.5, Fat 6.5, SaturatedFat 2.1, Cholesterol 54, Sodium 1688, Carbohydrate 28.8, Fiber 9, Sugar 13.9, Protein 29.1

RABBIT IN THE CROCK POT

Rabbit in the Crock Pot image

Make and share this Rabbit in the Crock Pot recipe from Food.com.

Provided by Chuck in Killbuck

Categories Rabbit

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 rabbit, cut into serving pieces
salt and pepper
2 (8 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
1 medium onion, chopped
2 garlic cloves, chopped
1/2 teaspoon rosemary
1 cup dry white wine

Steps:

Salt and pepper the rabbit pieces to taste.
Place the rabbit in the crock pot.
Mix the rest of the ingredients together and pour over rabbit stirring to coat.
Cover and cook on low for 6- 8 hours.
Serve and Enjoy!

Nutrition Facts : Calories 154.6, Fat 0.7, SaturatedFat 0.1, Sodium 1064.3, Carbohydrate 26.7, Fiber 5.1, Sugar 14.5, Protein 3.6

GROUND BEEF AND CABBAGE

Ground Beef and Cabbage image

My mother was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. The dish I am going to give you today is one like that. Simple and easy, yet full of love and goodness. My mother used to serve this with corn on the cob and cornbread. Very inexpensive and very good as well. Enjoy an Ozark memory...

Provided by mtgraham2

Categories Everyday Cooking

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 large head cabbage, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 onion, halved and thinly sliced
1 tablespoon Italian seasoning
salt and ground black pepper to taste
1 pound lean ground beef

Steps:

Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.3 g, Cholesterol 49.6 mg, Fat 9.5 g, Fiber 6.7 g, Protein 18.1 g, SaturatedFat 3.7 g, Sodium 190.7 mg, Sugar 10 g

SIMPLE AND TASTY RABBIT

Simple and Tasty Rabbit image

Main meat dish - part of the complete Rabbit dinner I am creating. May also be prepared with chicken

Provided by cjelli

Categories Rabbit

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 rabbit (legs, folds, loins)
2 large onions, sliced
4 -6 garlic cloves, smashed
2 tablespoons olive oil
1 tablespoon ground Hungarian paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 -1 1/2 teaspoon salt
50 -70 ml water

Steps:

sautee onions in oil, in a large shallow casserole, until transparent.
toss in garlic, continue until fragrant.
place rabbit pieces on top.
cook, stirring energetically for 3-5 minutes until meat is browned.
toss in the spices, stir to get everything nicely covered.
add water.
simmer, covered, for about 35-40 minutes or until cooked through.
serve with mashed potatoes, rice or buckwheat.

BEST BRAISED RABBIT

Best Braised Rabbit image

This recipe comes up annually during Oktoberfest at our house. We love it. It is true German comfort food hunter style! Based on a recipe from Bernard Clayton's Cooking Across America. He says, "If wild rabbits are not at hand, try domestic ones. Either way, delicious, especially when served with potato pancakes, rye bread, and beer." It calls for a 5-quart roaster or flameproof casserole with tight-fitting lid; I use my Dutch oven.

Provided by mersaydees

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 slices bacon, finely chopped
2 rabbits, wild if possible, otherwise domestic
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 cup flour
1/2 cup onion, finely chopped
3/4 cup red wine vinegar
1 cup chicken stock, preferably homemade
1 bay leaf

Steps:

Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
Cut the rabbit into serving pieces. Cut away and discard the belly meat.
Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
Preheat the oven to 325°F.
Heat the reserved bacon fat in the pan over high heat until it sputters.
Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.

Nutrition Facts : Calories 490.5, Fat 24.2, SaturatedFat 7.5, Cholesterol 153.3, Sodium 518.8, Carbohydrate 11, Fiber 0.5, Sugar 1.2, Protein 53.3

GROUND BEEF AND CABBAGE STEW

Ground Beef and Cabbage Stew image

Make and share this Ground Beef and Cabbage Stew recipe from Food.com.

Provided by MizzNezz

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb ground beef
1 chopped celery rib
1/2 cup chopped onion
4 cups chopped cabbage
1 1/2 cups beef broth
1 cup diced tomato
1/4 cup tomato sauce
1 carrot, thinly sliced
1/2 teaspoon garlic powder

Steps:

In dutch oven, saute beef, celery, and onions for 5 minutes.
Add remaining ingredients; bring to a boil.
Reduce heat, cover, and simmer for 30 minutes, or until cabbage and carrots are tender.

"RABBIT FOOD" OR GROUND BEEF AND CABBAGE

My mom, who is 89, says this recipe is from the last depression. It is really good and can stretch a pound of ground beef. It is also very low in carbs!

Provided by Linda Howell @LindaTxRN

Categories Beef

Number Of Ingredients 7

Ingredients

1 medium white onions
2 tablespoon(s) olive oil
1-4 clove(s) garlic, minced
1 pound(s) ground beef (or pork)
1 - cabbage head, shredded
- sour cream or greek yogurt, optional as topping
- salt and fresh ground pepper

Steps:

Saute onions in oil until translucent. Add garlic and cook until you smell the garlic, Add meat and brown. Season with salt and pepper, Add cabbage on top of beef, season again and cover. Cook until cabbage is wilted. Serve with dollop of sour cream or Greek yogurt if desired.