Rabbit in cabbage

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1 rabbit, 50 dkg of pork belly, lard, 1 garlic head, 2 onions, pepper, salt, caraway seed, 1 kg of sauerkraut

Put the cut rabbit and pork belly into a roasting pan with melted curd then add salt, pepper, caraway seed, garlic and onion. Roast it in the covered roasting pan until soft. Add sauerkraut to the rabbit in the roasting pan 15 minutes before you finish roasting. While roasting the rabbit, save the gravy. Serve with potatoes or dumplings.

Source: Hošková M.: Hanácká kuchařka (Hanakian Cookbook). Olomouc 2011.