Roast Goose with Red Cabbage
For the goose: Remove the neck, wing tips and any quills from the goose. Rinse, pat dry and season thoroughly inside and outside with salt and pepper.
Core 3 apples and cut into wedges. Peel the shallots and cut into wedges. Season the apple wedges and shallots with salt and pepper then toss with the marjoram. Fill the goose with the apple mixture and close the opening with butcher's twine. Arrange in a roasting pan, breast-side down, and pour 2 cups water over top.
Slide the goose into a cold oven and then turn the oven to 200°C (approximately 400°F). Roast for about 1 hour 30 minutes. Flip the goose over and prick the skin underneath the breasts to release any trapped fat. Pour 1/4 liter (approximately 1 cup) water over the goose.
Cut the carrots and 2 onions into small pieces and distribute around the goose along with the neck and wingtips. Roast for 1 hour 30 minutes, basting occasionally with salt water.
For the cabbage: Trim the remaining cabbage and apples and chop. Peel and chop the remaining onion. Heat the butter in a large saucepan and sweat the onion until translucent. Add the cabbage and apples and season with salt. Add the sugar, vinegar, apple juice, cloves, bay leaf, peppercorns, allspice, cinnamon and coriander. Cover and simmer for about 45 minutes over low heat.
Increase the oven to 250°C (approximately 500°F) or turn on the broiler. Roast the goose for another 30 minutes, until the skin is crispy. Remove from the roasting pan, cover and let rest.
For the sauce: Deglaze the pan drippings with 100 ml (approximately 1/2 cup) water, scraping up the browned bits. Strain through a sieve and remove any excess fat. Boil down until thickened to your liking and season with salt and pepper.
Carve the goose and arrange on a serving platter with the filling, cabbage and gravy. Serve with boiled potatoes, if desired.