Roasted Quail with Cabbage and Raisins

Preheat the oven to 40

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.

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.