How to make
Portion the rabbit and optionally soak it in equal parts red wine and vinegar for 1 night. Then drain and season with salt, pepper, ground allspice and cumin. Pour oil over it and leave aside.
Meanwhile, heat 2/5 cup (100 ml) oil in a large pot and fry the chopped onions, carrots and garlic. Add the portioned rabbit and fry it up a little. Add the wine and wait a few minutes until the alcohol evaporates.
Add the sauerkraut in and stir for a few minutes, then add water as needed. Allow the stew to boil until the rabbit is completely tender, if necessary add more water.
20 minutes before removing the rabbit stew with onions from the heat, add 1-2 cleaned and sliced potatoes.
Finally, season with salt and spices to taste.
