Bring a large pot of salted water to a boil and cook the cabbage halves for 3 minutes. Drain. Melt the lard or butter in a skillet over a moderate heat and cook the rabbit until browned, turning frequently. Remove the rabbit pieces from the skillet and keep warm. Add the bacon, carrots, and onions to the skillet where the rabbit was cooked and cook over low heat for 10 minutes, stirring occasionally. Place the cabbage in the bottom of a large ovenproof saucepan and arrange the rabbit pieces on top of the cabbage. Season with salt and pepper. Spoon the bacon mixture over the rabbit pieces. Pour in 1/2 cup of water. Cover pan and place in oven for 1 1/4 hours.
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3 lb rabbit, cut into serving pieces
3/4 lb slab bacon or pancetta, diced, blanched and rinsed
