Roast Goose Dinner
- For the goose
- 1 (kitchen-ready) Goose (4 kg or 8.8 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 and pat dry. Season, inside and out, with salt and pepper. Stuff the abdomen with mugwort and rinsed apples, then secure opening with toothpicks. Place goose, breast-side down, in a large roasting pan. Add 250 ml (approximately 1 cup) of water, cover and roast in an oven preheated to 180°C (approximately 350°F) for 1 hour.
Turn goose and baste with pan juices. Prick skin and roast for another 2 hours, basting with pan juices throughout. Uncover when 20 minutes of cooking time remains and sprinkle with salt water.
For the cabbage: Remove outer leaves of cabbage, then cut in half and shred. Peel, quarter, core and dice apples. Heat butter in a saucepan and sauté apples. Add cabbage. Peel and mince onion, then add to pan with cloves. Deglaze with water and red wine. Add sugar and vinegar, then 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 cook bread until crispy.
Peel raw potatoes, rinse and finely grate. Squeeze out potatoes over a bowl and allow the potato starch to settle at the bottom of the bowl. Blanch raw, grated potato in about 200 ml (approximately 7 ounces) of boiling water. Drain liquid from starch and stir into potatoes.
Drain boiled potatoes, peel and press through a ricer. Combine all potatoes and season with salt. Use moist hands to shape potatoes into dumplings, then press a cube of bread into each. Bring a large pot of salted water to a boil. Add dumplings and simmer for about 30 minutes.
Remove goose from oven and carve. Skim fat from pan juices, then pour through a sieve. Plate goose and drizzle with pan juices. Serve with dumplings and red cabbage.