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Ingredients
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Rabbit
Braised Red Cabbage
Method
Rabbit Preparation
- 1
Season the Rabbit
In a large bowl, season the rabbit legs with salt, black pepper, fresh thyme, and smashed garlic cloves. Make sure the rabbit is evenly coated.
- 2
Sous Vide Setup
Preheat your sous vide water bath to 160°F (71°C).
- 3
Seal the Rabbit
Place the seasoned rabbit legs in a vacuum-seal bag. Add olive oil and butter, then seal the bag using a vacuum sealer.
- 4
Sous Vide Cooking
Submerge the vacuum-sealed rabbit in the water bath and cook for 8 hours.
Braised Red Cabbage Preparation
- 5
Sauté Cabbage
In a large pot, melt 1 tablespoon of butter over medium heat. Add the thinly sliced red cabbage and sauté for about 5 minutes until it starts to wilt.
- 6
Add Remaining Ingredients
Stir in the apple cider vinegar, brown sugar, salt, caraway seeds, and water. Bring the mixture to a simmer.
- 7
Braised Cabbage Cooking
Cover the pot and simmer on low heat for about 30-40 minutes, stirring occasionally until the cabbage is tender and the flavors are well combined.
Finishing Touches
- 8
Finish the Rabbit
Once the rabbit has finished cooking in the sous vide, remove it from the bag and pat dry with paper towels. Quickly sear in a hot skillet with a tablespoon of butter for 2-3 minutes until golden brown on all sides.
- 9
Serve
Place the braised red cabbage on a serving plate and top it with the seared rabbit legs. Enjoy your sous vide rabbit with braised red cabbage!