Roast Goose with Cabbage
- For Goose
- 1 ready to cook Goose (about 3.5 kg)
- 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
- ⅛ liter Red wine
- ⅛ liter water
- For Apples
- 4 Apple
- 1 tablespoon lemon juice
- 2 tablespoons honey
- 8 dried Plum
- 2 tablespoons slivered almonds
Preheat the oven to 200 ° C top and bottom heat.
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.
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.
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.
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.
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.
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.
Place goose on a serving plate. Arrange kale, red cabbage and stuffed apples around. Pour gravy into a gravy dish. Serve with potato dumplings.