Fried Rabbit Liver with Cabbage

Remove the dark green leaves from the cabbage and cut into fine strips. Sauté in a little butter and stew in its own juice for 8-10 minutes until soft. Fry the bacon in a pan without fat until the slices are crispy like chips. Lift out and drain on a paper towel. Fry the well-cleaned rabbit liver in brown foamed butter over low heat until it is still tender pink inside and juicy (5-8 minutes). Keep warm. Finely chop the shallot and sauté in the same pan. Deglaze with a dash of Marsala and pour in veal jus. Boil the sauce briefly, pluck the marjoram coarsely and sprinkle it into the sauce shortly before serving. Add the whipped cream to the cabbage and bring to the boil. Season to taste with sea salt and a little nutmeg. Arrange the cabbage in the middle of the plate. Drape the roasted liver all around and cover with the finished sauce. Place the crispy pancetta chips decoratively on the cabbage.

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