Roast Goose with Red Cabbage
- For the goose
- 1 kitchen-ready Goose 3 kg (approximately 7 pounds)
- freshly ground peppers
- 1 teaspoon dried Mugwort
- 6 small Red apples
Preheat the oven to 180°C (approximately 350°F).
For the goose: Rinse the goose inside and out and pat dry. Rub with salt, pepper and mugwort. Place the goose breast side down in a roasting pan, pour in 300 ml (approximately 10 ounces) of boiling water and cook for 2 hours.
For the red cabbage: Rinse the cabbage, remove the stalk and cut cabbage into thin strips. Rinse the apples, peel, quarter, remove the seeds and cut flesh into thin slices. Peel the onion and chop finely.
Pour the goose fat into a large saucepan, sauté the onions and apples, and sprinkle with sugar. Add cabbage, stir briefly, then deglaze with the red wine. Add the vinegar, then add the cloves and allspice (in a spice bag) and the bay leaf and cinnamon. Pour in 100-200 ml (approximately 3-7 ounces) of water and let the herbs simmer about 1 1/2 hours.
Rinse the small red apples for the goose and remove the cores.
After 2 hours roasting time turn the goose, baste with the cooking liquid and add some water if needed to keep pan from being too dry. Add the red apples and cook for another hour. About 30 minutes before end of cooking, brush the goose with salt water, then increase oven heat to 200°C (approximately 400°F) and cook until skin is crispy.
After the end of cooking, degrease and season the sauce. Carve the goose. Remove the spice bag and salt the cabbage.
Serve the goose with red cabbage and apples on a hot plate. Serve the sauce separately.
Optional: Serve with potato dumplings.