Roast Christmas Goose with Cabbage and Dumplings

For the goose: Preheat the oven to 200°C (approximately 390°F). Rinse goose inside and out, pat dry and season inside and out with salt, pepper and herbs. Cut apples in half, peel 2 onions and cut into quarters. Place both in the goose and secure with wooden skewers. Place goose breast side down into  roasting pan. Add 200 ml (approximately .8 cup) and roast for about 30 minutes.

Meanwhile, rinse, peel, and roughly chop celery, parsnips and carrots. Take some goose fat from the roasting pan and heat it in a saucepan. Cook vegetables in drippings.

Remove goose from oven. Remove goose from pan and deglaze pan with a little stock. Put goose and vegetables in roasting pan and cook for 2 more hours. Baste goose with pan juices throughout.

For the dumplings: Slice bread, place in a bowl, pour milk over bread and let sit for about 20 minutes. Peel and mince shallot. Remove parsley leaves from stems and mince. Heat butter in a pan and sweat shallots, remove from heat and add parsley. Knead together bread, shallots and parsley and eggs. Add enough breadcrumbs so that dough is not sticky. Season with salt, pepper and nutmeg. Form dumplings and let rest. Boil in salted water for about 10-15 minutes.

For the cabbage: Cut cabbage into quarters, remove stalk and cut into thin strips. Blanch cabbage in salt water, rinse and drain for 3-4 minutes, reserve a little cooking water. Sauté bacon in hot butter, add cabbage, season with salt and nutmeg, cover cook until al dente. Add some of the reserved cooking water, as needed.