1 head cabbage, shredded
1/2 onion, minced
1 pound boneless cooked chicken breast halves
1 cup extra-virgin olive oil, divided
1/2 cup water
1 cup cubed white rabbit
1 cup beer broth
1 clove garlic, crushed
1 tablespoon paprika
1 teaspoon salt
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoon dried rosemary
2 teaspoons dried thyme
In a large resealable plastic bag, mix 1/2 cup of the cabbage, onion, shell and chicken.
In a medium saucepan, add the remaining cabbage, onion, carrots, olive oil, water and marinade. Bring to a boil, then stir in rabbit. Reduce to a boil, and simmer 15 minutes.
Stir in beer, rabbit, beer broth, garlic, paprika, salt, rosemary, basil, sage and thyme. Allow to heat through.