Red Cabbage Roulade with Rabbit and Napkin Dumpling

Cut the roasted leg of hare meat into coarse pieces and put through a meat grinder or chop very finely with a kitchen knife.

Remove the peel from the onion and garlic and chop finely. Clean or peel the carrot and celery and dice finely. Heat 1 tbsp olive oil in a frying pan and fry the mince in it briefly at high temperature. Add the carrot, onion, garlic and celery and sauté them as well. Then stir in the paradeis pulp and extinguish with 50 ml red wine and 150 ml clear soup.

Put juniper, new spice and pepper in a mortar form, crush and season the minced meat sugo with it and a pinch of salt. Meanwhile, in an open saucepan, gently simmer the sauce until the liquid has almost boiled away. In the meantime, cut out the hard midrib from the red cabbage leaves. Then blanch the leaves in a saucepan of boiling salted water, cool and drain well. Put the minced meat mixture on the cabbage leaves form and roll up.

Tie with spaghetti and fry in a frying pan with clarified butter on all sides. Then remove from the frying pan, dissolve the gravy with 50 ml of red wine, pour 50 ml of clear soup and bind (assemble) the sauce with ice-cold pieces of butter. Season to taste with salt and freshly ground pepper. For the dumpling, remove the crust from the white bread and cut it into 1 cm cubes. Add the milk to

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