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Shanna's Braised Rabbit Cabbage

1 1/2 kg rabbits
50 gm butter
100 gm bacon, diced
2 cup carrots, medium
2 cup onions, medium
1/4 x cabbage, green
2 cup chicken stock
1/2 cup white wine
2 tsp thyme, chopped
    salt, pepper

 Method :
Finely slice cabbage
Blanch the cabbage in boiling salted water for 3 minutes. Drain well and set aside.
Peel and slice carrots and onions.
Cut rabbit into joints ( legs, loins ).
Heat the butter in a fry pan and fry the rabbit pieces until lightly browned. Remove from pan and set aside. Add the bacon and vegetables to the pan and cook gently for 5 minutes to soften. Remove from pan and set aside.
Butter a casserole dish and layer with the cabbage, rabbit, bacon, carrots, onions, thyme, salt and pepper. Bring stock and wine to the boil and pour over, cover and cook in the oven at 185C/370F for about 1 1/2 hour until rabbit is tender.
To serve, arrange the vegetables in a deep platter, put the rabbit pieces on top and pour over the cooking liquid.