- For the goose
- 1 Goose (about 4 kg)
- peppers (from the mill)
- 250 grams white bread
- 250 grams sour Apple (such as Boskoop)
- 250 grams dried Plum
- 2 handfuls fresh thyme
- 1 size onion
- 1 carrot
- 200 grams Leeks
- 150 grams Celery root
- 180 milliliters dry Red wine
- 450 milliliters Chicken broth
Preheat oven to 220°C (approximately 425°F).
For the goose: Rinse the goose inside and out and pat dry. Rub with salt and pepper and tie the legs with kitchen string. Chop the white bread coarsely. Rinse the apples, cut out the core and slice into large pieces. Cut the plums in half. Rinse the thyme and pluck off the leaves. Mix the bread with the apples. Fill the ingredients in the goose and close the opening with toothpicks. Place the goose on a grid in the middle rack of the oven. Insert a deep baking tray underneath to collect the fat. Cook the goose in the oven for about 4 hours.
Peel the onion and carrot and chop into small cubes. Rinse the leeks and celery and cut into equal parts. Fry the vegetables quickly in 3-4 tablespoons of goose fat in a saucepan. Deglaze with red wine, let the liquid evaporate and pour the broth. Cover and let simmer for about 30 minutes.
Rinse the red cabbage and cut into fine strips. Rinse the apple, cut into quarters, remove the core and cut into cubes. Peel the onion and chop finely. Sauté the cabbage and onion in a saucepan with lard. Add the sugar, allow to caramelize slightly and add the apples. Deglaze with the vinegar and red wine and add the cinnamon and allspice berries. Simmer the cabbage for 45 minutes. Pour more water if needed. Season with a little salt.
Pass the vegetables through a sieve to absorb the sauce. Add more water as needed or leave to simmer. Season with salt and pepper.
Carve the goose and serve with the cabbage stuffing and sauce.