Rabbit Liver with White Cabbage

Remove the outer leaves from the white cabbage, quarter the cabbage, rinse and cut out the hard stalk. Slice the cabbage quarters into thin strips of about one liter.

Mix the sherry vinegar, salt, grape seed oil, pepper and a pinch of sugar to make a salad dressing. Mix with the cabbage and marinate for 5 to 6 hours, mixing frequently. Just before serving, rinse and clean the scallions. Cut the white and light green parts into thin slices and mix into the marinated white cabbage.

Clean the rabbit livers and dry them with kitchen paper. In a frying pan, heat the oil for frying, add the butter and lather. Lightly flour the livers and quickly roast them in the frying pan so that they are brown on the outside but just slightly pink on the inside. Next, season first with salt and season with pepper. Arrange the livers hot on marinated white cabbage and bring to the table on the spot.

The rabbit livers on marinated white cabbage also make a nice entrée for 4 people.

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