Quail with Savoy Cabbage

For the Savoy Cabbage
  • 750 g savoy cabbage
  • 1 medium onion
  • 1 tablespoonful of sunflower oil
  • 150 ml of crème fraiche
  • Caraway seeds
  • Freshly ground black pepper
For the Quail
  • 4 quail (I buy oven ready quail, it's easier)
  • 3 tablespoonfuls of sunflower oil
  • 100g of bacon rashers (remove the rinds)

Preheat the oven to 180°C - 350°F.

Clean and cut the cabbage into strips. Blanche in boiling salted water, then drain. Peel and dice the onion. Heat the oil and lightly braze the onion. Add the cabbage and crème fraiche. Season with the caraway seeds and ground pepper. Place it into a shallow oven proof dish.

Rinse the Quail and pat them dry. Tie the wings under the body, and tie the legs together. Heat the oil in a frying pan and brown the birds all over. Season them with salt and pepper, place them on top of the cabbage and bake for about 15 to 20 min.

Serve with boiled new potatoes. ( I find it looks better, when the Potatoes are small and all the same size) and a glass of chilled, medium to dry, red wine.

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