Christmas Goose with Red Cabbage

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Christmas Goose with Red Cabbage
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50 min.
ready in 6 h. 55 min.
Ready in


For the goose
1 Goose (ready to cook, 4.5 kg or approximately 10 pounds)
freshly ground peppers
4 tablespoons clarified butter
200 grams butter
350 grams Pastry flour
30 grams Yeast
80 milliliters lukewarm milk
40 grams sugar
1 egg
2 egg yolks
120 grams dried Apricot
80 grams candied Oranges
50 grams raisins
70 grams chopped almonds
400 milliliters Chicken broth
6 tablespoons honey (or more as needed)
6 tablespoons light soy sauce (or more as needed)
Bakers twine
For the red cabbage
1 Red cabbage
1 large Apple
2 tablespoons sugar
1 lemon (juiced)
100 milliliters Vinegar low acidity (mild)
3 onions
50 grams Goose fat
50 grams lingonberry jam
1 Cinnamon stick
250 milliliters Red wine
freshly ground peppers
parsley (for garnish)
How healthy are the main ingredients?
ApricothoneyOrangealmondsoy sauceraisins

Preparation steps


Rinse the goose, pat dry and season with salt and pepper inside and out. For the stuffing, melt 100 grams (approximately 1/2 cup) of butter and let cool.


For the dough, pour the flour into a bowl and make a well in the center. Dissolve the yeast and stir into the milk. Add to the flour together with the sugar, salt, egg and the egg yolks and knead into a smooth dough. Cover with a cloth and let rise for about 45 minutes at room temperature until the volume has doubled. Dice the dried apricot and orange slices and mix with the raisins and chopped almonds.


Knead the fruit and nuts into the dough. Stuff the dough into the abdominal cavity of the goose. Sew the opening closed with kitchen twine.


Place the goose in a roasting pan greased with butter and let sit for about 1 hour. Preheat the oven to 130°C (approximately 275°F) and roast the goose for about 4-5 hours.


After about 2 hours, pour in about 200 ml (approximately 1 cup) of broth. 


Melt the remaining butter and bring to a boil with honey and soy sauce to make a syrup.


After 2 more hours of cooking, remove the goose from the oven. Place a rack on top of a baking sheet and place the goose on the rack. Raise the oven temperature to 220°C (approximately 425°F). Brush the goose with the glaze, place back into the oven and continue roasting until it is crispy and brown. Brush repeatedly with the glaze.


Pour the pan drippings into a saucepan, degrease and boil down slightly. Pour the remaining 200 ml (approximately 1 cup) chicken stock into the roasting pan to loosen the brown bits on the bottom of the pan, add to stock and return to a boil.


Stir in he remaining glaze mixture and season.


For the red cabbage, slice the cabbage into thin strips. Peel the apple and slice. Season with salt, 1 tablespoon sugar, lime or lemon juice and 6 tablespoons vinegar. Let the cabbage marinate for at least 1 hour.


Peel the onions and chop. Melt the goose fat in a large saucepan, add the remaining sugar and caramelise slightly. Deglaze with the remaining vinegar. Cook the onions in the mixture. Add the red cabbage, jam, cinnamon and red wine and season with salt and pepper. Cover and simmer for about 30 minutes.


Stir occasionally. Remove the cinnamon stick before serving.


Carve the goose and remove the stuffing carefully and cut into slices. Season the cabbage and serve with pieces of goose and the sliced stuffing on plates. Serve with your choice of steamed vegetables and garnish with parsley. Pour the sauce into a serving vessel and serve separately for pouring.