I have some rabbit sausage. What would work best with it: cabbage or a more bitter green?
I bet it would be great with the cabbage – braised with apples maybe? and something potato, too. Twice baked or Gratin/Anna/scalloped something.
In the Greek cuisine we make rabbit, with small white onions, garlic, ripe tomato, bay leaves and rosemary, cooked on a pot. Incredible!
I would go Italian, a tomato sauce and pasta like fettuccine.
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