Roasted Quail with Cabbage and Raisins

1. 1

   Preheat the oven to 400.

2. 2

   Using 1/2 tablespoon of the oil, coat the bottom of a medium ovenproof skillet.

3. 3

   In a microwave-safe bowl, pour the Madeira over the raisins.

4. 4

   Microwave at high power for 1 minute, or until the raisins are plump.

5. 5

   Let cool, then drain the raisins, reserving the Madeira.

6. 6

   Combine the raisins with the chopped sage and a pinch each of salt and pepper.

7. 7

   Stuff the quail with the raisins and season with salt and pepper.

8. 8

   Transfer the quail to the skillet and turn to coat them with oil.

9. 9

   Roast for 15 minutes.

10. 10

    Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet.

11. 11

    Add the onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.

12. 12

    Add the cabbage, caraway seeds and bay leaf and cook, stirring frequently, until the cabbage is tender, about 8 minutes longer.

13. 13

    Stir in the reserved Madeira and any accumulated juices from the quail and cook until evaporated, about 1 minute.

14. 14

    Discard the bay leaf.

15. 15

    Spoon the cabbage onto plates and top with the quail.

16. 16

    Garnish with the sage sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.