Roast Goose with Cabbage

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Roast Goose with Cabbage
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Health Score:
8,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 4 h.
Ready in

Ingredients

for
4
For Goose
1 ready to cook Goose (about 3.5 kg)
salt
freshly ground peppers
1 tablespoon dried Mugwort
2 sprigs rosemary
2 Apple
4 onions
2 carrots
200 grams Celery root
1 Parsnip
500 milliliters chicken stock
1 bay leaf
4 cloves
1 teaspoon peppercorns
80 milliliters Whipped cream
For Red Cabbage
800 grams Red cabbage
1 tablespoon clarified butter
1 tablespoon sugar
1 onion
2 cloves
2 tablespoons Red wine vinegar
liter Red wine
liter water
salt
For Apples
4 Apple
1 tablespoon lemon juice
2 tablespoons honey
8 dried Plum
2 tablespoons slivered almonds
For Kale
400 grams kale
salt
1 tablespoon butter
Nutmeg
How healthy are the main ingredients?
saltsugarkalePlumhoneyApple

Preparation steps

1.

Preheat the oven to 200 ° C top and bottom heat.

2.

Rinse goose inside and out, rub inside with salt, pepper and herbs. Cut apples in half, peel 2 onions and cut into quarters. Stuff into goose cavity and secure with wooden skewers. Season goose on outside with salt and pepper. Place goose, breast side down, into a large roasting pan and add 200 ml (approximately 3/4 cup) of boiling. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes.

3.

Meanwhile, rinse, dry and roughly chop vegetables. Heat pan juices and fat in a pan, saute vegetables. Take goose out of the oven, add vegetables and a little stock into roasting pan. Add spices and return goose into oven, breast side up. Bake for about 2 hours. Baste goose with pan juices frequently.

4.

Remove outer leaves from cabbage, halve and core. Cut cabbage into thin strips. Heat butter in a saucepan, saute cabbage. Sprinkle with sugar. Peel onion and chop. Add onion and spices to cabbage. Drizzle with vinegar, add wine and water. Cover and simmer for about 40 minutes on low heat.

5.

Rinse apples, cut horizontally in half and core. Drizzle with lemon juice and honey. Pit plums and sprinkle with almonds. Place plums into the center of apples. Add stuffed apples to roasting dish in the last 30 minutes of cooking.

6.

Rinse and dry kale. Cook in boiling salted water for 8-10 minutes or until al dente. Drain, chop finely. Heat butter in a pan, saute kale and season with salt and nutmeg.

7.

Take goose out of the oven. Ser aside stuffed apples. Strain vegetables through a sieve to make gravy. Simmer gravy in a pan for few minutes, season with salt and pepper and add cream.

8.

Place goose on a serving plate. Arrange kale, red cabbage and stuffed apples around. Pour gravy into a gravy dish. Serve with potato dumplings.