Rabbit is a relatively low-calorie and low-fat meat, but rich in protein. Its mild taste makes it a favourite with many people. It contains B vitamins (B1, B2, B3, B5, B6, B9), but especially B12, of which 100 grams of meat contains 7.16 micrograms, or nearly 300% of our daily requirement. It also contains a number of trace elements such as selenium, zinc, iron, potassium, magnesium and copper. 
This recipe uses shoulder blades, but can also be made from the saddel, (the cut of meat along the spine) or thigh. It is best cooked in a cast iron pot, but in tis place, any pot with a lid that can be placed in the oven will work.

Melt the fat in an ovenproof dish and fry the onion and garlic. When the onion is soft, add the rabbit and fry for a few minutes. Meanwhile, add the dried herbs, salt and pepper, then pour in the rice cream and the stock. Bring to the boil once, then cover and place in a 180 degree oven for about 60 minutes. Place the sweet potatoes in a heatproof dish, drizzle with the coconut oil, season with salt, mix well and bake in a 180°C oven for about 30 minutes. In a pan, render the bacon fat, add the cabbage, salt and seasoning, then add a little water or stock and cook until tender. The kale can also be prepared separately by adding a little fat, liquid and salt, while the bacon cubes are fried in a separate pan until crispy and served sprinkled over the tender, steamed kale.