Roasted Quail With Cabbage And Raisins

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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

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

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