Roast Goose Dinner
- For the goose
- 1 Goose (4.5 kg or 10 pounds)
- 6 stems Mugwort
- 2 Russet apples
- freshly ground peppers
- For the dumplings
- 750 grams potatoes
- 1 day-old White roll
- 2 kilograms large, starchy potatoes
For the goose: Rinse goose, pat dry and season inside and out with salt and pepper. Stuff mugwort and rinse apples into goose and secure with toothpicks. Place, breast-side down, in a large roasting pan. Cover with 250 ml (approximately 1 cup) of water and roast in an oven preheated to 180°C (approximately 350°F) for 1 hour.
Turn goose, baste with pan juices and pierce skin with a fork. Roast for another 2 hours, basting with pan juices throughout. sprinkle goose with salt water 20 minutes before the end of cooking.
For the cabbage: Remove outer leaves of cabbage, cut in half and shred. Quarter, peel, core and dice apples. Heat butter in a saucepan, sauté apples and add cabbage. Peel and mince onion, add to apples with cloves. Deglaze with water and red wine. Add sugar and vinegar and season with salt and pepper. Cover and simmer for about 45 minutes.
For the dumplings: Boil potatoes in salted water for about 25 minutes.
Dice bread. Heat butter in a pan and brown diced bread.
Peel remaining potatoes, rinse and grate. Squeeze out potatoes with a tea towel over a bowl. Allow starch to settle to the bottom of the bowl. Blanch grated potatoes in about 200 ml (approximately 7 ounces) of boiling water. Drain water from bowl and add starch to blanched potatoes.
Peel boiled potatoes and press through a ricer. Combine boiled and blanched potatoes. Season with salt and shape into dumplings. Press a piece of bread into each dumpling. Bring a large pot of salted water to a boil. Add dumplings and cook for about minutes.
Remove goose from oven and slice. Skim fat from pan juices and pour juices through a sieve. Plate goose and drizzle with pan juices. Serve with dumplings and cabbage.