Christmas Goose with Red Cabbage and Dumplings

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Christmas Goose with Red Cabbage and Dumplings
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Health Score:
6,7 / 10
1 hr
ready in 3 h.
Ready in


For the goose
1 Goose (4 kg) (approximately 9 pounds)
1 Tbsp salt
1 Tbsp freshly ground peppers
1 tsp dried marjoram
2 onions
1 carrot
150 milliliters Dark beer
For the potato dumplings
1 ¼ kilograms starchy potatoes
150 grams Pastry flour
2 eggs
2 Tbsps cornstarch
4 Tbsps breadcrumbs
6 Tbsps butter
For the cabbage
1 small head Red cabbage (1 kg) (approximately 2 pounds)
1 onion
2 Tbsps Lard
100 milliliters White vinegar
1 pinch sugar
½ tsp ground cloves
2 Apple
parsley (for garnish)
How healthy are the main ingredients?

Preparation steps


For the goose: Rinse the goose inside and out and dry thoroughly. 


Season the inside and outside of the goose with salt and pepper and sprinkle the inside with marjoram.


Peel the onions and carrot and cut into chunks.


Arrange the goose, breast-side down, in a roasting pan and pour 1/4 liter (approximately 1 cup) boiling water over top. Spread the onions and carrot around the goose.


Place the roasting pan in a cold oven. Turn the oven on to 200°C (approximately 400°F) and roast the goose for about 1 hour 30 minutes, until the fat starts to render.


Flip the goose over, prick the leg and wing joints with a knife to let any fat drain and roast for another 50 minutes, basting the goose with the pan drippings every 10 minutes.


Increase the oven to 240°C (approximately 475°F). Transfer the goose to a wire rack, set in the roasting pan and brush with beer. Return to the oven.


Roast for another 30 minutes, basting often with beer until the skin is crispy and golden brown.


For the dumplings: Scrub the potatoes thoroughly and cook in boiling salted water until tender, around 20 minutes. Drain, peel and press through a potato ricer. Add the flour, eggs and salt and mix until combined.


Bring a large pot of salted water to a boil. Whisk the cornstarch with a little cold water until smooth then add to the boiling water. With wet hands, shape the potato mixture into dumplings. Reduce the water to a gentle simmer, add the dumplings and cook for 20 minutes.


For the cabbage: Trim the cabbage, remove the stalk and separate into leaves. Rinse the leaves, drain and cut into thin strips. Peel the onion and chop finely. Heat the lard in a large saucepan and sauté the cabbage and onion until softened. Add the vinegar, sugar, cloves and 100 ml (approximately 1/2 cup) water. Season with salt and pepper. Simmer for 40-50 minutes. Rinse the apples, quarter and core and cut into wedges. Add to the cabbage and let stew for about 10 minutes. Keep warm.


Remove the goose from the oven and keep warm. Skim the fat from the pan drippings and strain into a clean pot. Bring to a boil and reduce slightly.


To serve: Toast the breadcrumbs in butter until golden brown and sprinkle over the dumplings. Transfer to a serving platter along with the goose and cabbage. Serve with parsley and the pan sauce.