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1
Place quails in a dish and sprinkle garlic, chopped carrot, celery, onion, thyme and 1/4 cup of the oil over all.
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2
Let stand an hour or longer.
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3
Cut outside of zucchini into thin slices (do not use center part), and then into julienne strips.
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4
There should be about 3 cups.
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5
Cut carrots into slices, then into julienne strips.
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6
There should be about 1 1/2 cups.
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7
Cut cabbage in half.
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8
Trim away and discard core.
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9
Cut the halves into slices 1/2 inch thick.
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10
There should be about 12 cups.
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11
Cut bacon on the bias into thin strips.
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12
Put bacon in a large, heavy skillet and cook, stirring, until rendered of fat and starting to brown.
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13
Add zucchini and carrots and stir briefly.
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14
Add cabbage and caraway seeds.
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15
Sprinkle with salt and a generous grinding of pepper.
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16
Cook, stirring, about 7 minutes.
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17
Meanwhile, preheat oven to 450 degrees.
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18
In another skillet large enough to hold the quails, heat remaining 2 tablespoons oil until almost smoking.
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19
Remove quails from marinade and discard marinade.
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20
Place quails in skillet skin side down and cook until well browned on one side, about 40 seconds.
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21
Turn and cook about a minute on second side.
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22
When all quails are browned pour fat from skillet and place quails in the skillet in oven.
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23
Bake about 1 minute or until medium rare.
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24
Drain quails on absorbent towels.
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25
Spoon equal portions of the cabbage mixture onto 6 dinner plates.
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26
Arrange each portion in a ring.
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27
Spoon an equal portion of kasha into center of each ring and arrange 2 quails, skin side up, on top of kasha.
