Roasted Quail with Cabbage and Raisins

The Good News For something so elegant, these petite quail, stuffed with Madeira-soaked raisins and served with cabbage seasoned with caraway, are supersimple to make and full of lean protein (from the quail), antioxidants (from the raisins) and phytochemicals (from the cabbage).

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  • Total Time:
  • Servings: 4

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  • Salt and freshly ground pepper
  • 4 semiboneless quail
  • 1 small onion, thinly sliced
  • 4 cups finely shredded green cabbage (about 14 ounces)
  • 1/2 teaspoon caraway seeds
  • 1 bay leaf
  • 1 1/2 tablespoons canola oil
  • 1/4 cup Madeira
  • 1/2 cup golden raisins
  • 1 tablespoon finely chopped sage, plus whole sage sprigs for garnish

How to make this recipe

  1. Preheat the oven to 400°. Using 1/2 tablespoon of the oil, coat the bottom of a medium ovenproof skillet. In a microwave-safe bowl, pour the Madeira over the raisins. Microwave at high power for 1 minute, or until the raisins are plump. Let cool, then drain the raisins, reserving the Madeira. Combine the raisins with the chopped sage and a pinch each of salt and pepper. Stuff the quail with the raisins and season with salt and pepper. Transfer the quail to the skillet and turn to coat them with oil. Roast for 15 minutes.

  2. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add the onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the cabbage, caraway seeds and bay leaf and cook, stirring frequently, until the cabbage is tender, about 8 minutes longer. Stir in the reserved Madeira and any accumulated juices from the quail and cook until evaporated, about 1 minute. Discard the bay leaf. Spoon the cabbage onto plates and top with the quail. Garnish with the sage sprigs and serve.

Contributed By Photo © Frances Janisch Published December 2005

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