INGREDIENTS:

1-2 pounds rabbit meat

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons allspice

1 tablespoon canola oil

2 cups carrots, cut into 1 inch slices

2 cups green cabbage, cut into 1-2 inch pieces

2 tablespoons oregano

PREPARATION:

Heat oven to 350◦ F.

Cut rabbit into pieces. Season with salt, pepper, and allspice on all sides.

Coat bottom of roasting pot with canola oil.

Add carrots and cabbage.

Place rabbit on top of vegetables and sprinkle oregano over rabbit.

Cover roasting pot.

Roast in oven for about 40 minutes. Uncover and roast for additional 15 minutes.

Recipe courtesy of Diabetes Prevention & Control

Adapted from fitfodmapfoodie.co.uk