Roast Goose with Cabbage and Umplings

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Roast Goose with Cabbage and Umplings
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1 hr
ready in 4 h. 30 min.
Ready in


For the goose
1 Goose (3.5 kilograms or 7.7 pounds)
3 Tbsps dried Mugwort
750 grams Russet apple
80 grams Walnut (freshly cracked and crushed)
1 Tbsp freshly chopped thyme
500 milliliters Rosé
250 milliliters Apple juice
200 milliliters chicken stock
cornstarch (to thicken)
6 little, sweet and sour Organic apples
For the red cabbage
1 kilogram Red cabbage
2 tart Apple
50 grams clarified butter
1 small onion
2 cloves
l Red wine
2 Tbsps sugar
2 Tbsps Vinegar
freshly ground peppers
For the potato dumplings
1 ½ kilograms starchy potatoes
½ day-old White roll
clarified butter
100 milliliters milk
How healthy are the main ingredients?
potatoRed cabbageApple juiceWalnutsugarthyme

Preparation steps


For the goose: Rinse raw goose, pat dry, rub inside and out with salt and pepper and sprinkle with mugwort. Rinse apples, cut in half, remove seeds and slice. Combine apples, walnuts and thyme leaves. Stuff mixture into goose.


Secure opening with toothpicks and tie with kitchen twine.


Preheat oven to 220°C (approximately 430°F). Place goose chest-down on a broiler pan. Gradually add 250 ml (approximately 1 cup) of water, wine and apple juice to pan. Roast for 45 minutes fry, reduce heat to 170°C (approximately 340°F) and roast for another 2 hours, turning once and basting with the pan juices. Rinse organic apples and add to pan 45 minutes before the end of roasting. Baste goose with remaining wine 15 minutes before the end of roasting. Increase oven temperature to 220°C (approximately 430°F). Remove and deglaze with chicken stock. Skim off fat if needed. Pour pan juices through a sieve and thicken with cornstarch mixed with a little water. 


For the red cabbage: Remove outer leaves of cabbage, cut in half, remove stalk and thinly slice. Rinse apples, cut into quarters, peel, core and cut into pieces. Heat butter in a saucepan and sauté apple pieces. Add cabbage. Peel and mince onion and add to apples and cabbage. Deglaze with 250 ml (approximately 1 cup) of water and red wine. Add sugar and vinegar and season with salt and pepper. Cover and simmer for about 45 minutes.


For the dumplings: Peel and boil 500 grams (approximately 1.1 pounds) of potatoes. Cook for about 30 minutes, or until soft. Meanwhile, cut bread into small cubes and fry in butter until crisp. Peel, rinse and finely grate remaining large raw potatoes. Place grated potatoes in a cheesecloth and squeeze out liquid into a bowl. Let starch settle to the bottom of the bowl and drain off liquid. Scald minced potatoes in boiling milk. Add potato starch to potatoes and milk. Press boiled potatoes through a ricer. Combine all dumpling ingredients, except toasted bread, and season with salt. Use moist hands to shape dumplings and press a cube of bread into each. Bring a large pot of salted water to a boil. Cook dumplings in boiling water for about 30 minutes. Remove and drain. 

Carve goose. Drizzle with pan sauce and serve with cabbage and dumplings.