Rabbit Stuffed Cabbage Rolls

Cabbage rolls can be cooked with any meat, for example, with rabbit meat, and white cabbage can be replaced with Brussels sprouts.

Ingredients

• Brussels sprouts - 200 g
• Shallots - 8 g
• Garlic - 3 g
• Greens - 2 g
• Dry white wine - 15 g
• Unagi sauce - 5 g
• Oyster sauce - 5 g
• Cream 35% - 100 g
• Rabbit meat - 150 g
• Salt - 2 g
• Thyme - 1 g

Directions

1. Blanch the Brussels sprouts, divide into leaves.
2. In parallel, make minced meat: scroll the rabbit meat, garlic and thyme through a meat grinder 2 times and add salt.
3. Divide the minced meat into several equal meatballs and wrap each with 4 cabbage leaves and put in the freezer for 5 minutes.
4. Cook for a couple of minutes 7 with the lid closed.
5. Prepare the sauce separately, to do this, evaporate the white wine, add the cream, at the end add the unagi sauce and the oyster sauce, mix everything and bring to taste, add a little salt.
6. Put the cabbage rolls on a plate and pour the sauce on top.