Rabbit in creamy mustard sauce with stir-fried green cabbage

Sprinkle the rabbit bolts with salt and pepper. Heat the butter in a frying pan and fry the bolts quickly around light brown. Remove the bolts from the pan.

Now fry the onion rings gently. Add the bay leaves, the garlic from the squeezer, the mustard and the wine. Put the bolts back in the pan and fry them over a fairly low heat in about 40 minutes.

Remove the bolts and the bay leaves from the pan. Stir in the whipped cream through the pan.

Heat the sunflower oil in a stirring stir fry the chopped cabbage for 2 minutes.

Divide the rabbit bolts and the coals over the plates. Pour mustard sauce over the meat. Serve with this dish, for example, tagliatelle or mashed potatoes.