Roast Goose with Red Cabbage and Dumplings

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Roast Goose with Red Cabbage and Dumplings
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Health Score:
7,1 / 10
3 h.


For the goose
1 Goose (about 4 kg)
500 grams Apple
freshly ground peppers
2 sprigs marjoram
1 kilogram Red cabbage
¼ l Red wine
2 Tbsps Vinegar
1 onion
4 Tbsps butter
2 cloves
2 bay leaves
2 tsps sugar
½ Vegetable broth
For the dumplings
800 grams starch potatoes
50 grams butter
2 egg yolks
100 grams Pastry flour
2 eggs
150 grams slivered almonds
Frying oil
How healthy are the main ingredients?
Red cabbagepotatoApplesugarmarjoramsalt

Preparation steps


Rinse goose, pat dry, rub inside and out with salt and pepper. Rinse apples, cut into quarters, remove core and fill goose with apples and marjoram sprigs. Sew shut goose opening with kitchen twine and tie back wings. Place goose in a large roasting pan and cook in a preheated oven at 180°C (approximately 350°F) for about 2 1/2 hours. Occasionally baste goose with roasting juices. 


Rinse cabbage, remove outer leaves and stalk and finely slice. Mix cabbage in a bowl with vinegar and red wine, knead with hands and season with salt and pepper. Peel onion and chop finely. Melt butter in a saucepan, saute onion until soft, add herbs and spices. Add cabbage to the saucepan, mix, cover and simmer over low heat for 1 ½ hours. Add vegetable broth as needed. For the dumplings, scrub potatoes and cook in a pot of salted boiling water for about 30 minutes until knife tender. Drain and peel while still hot. Press potatoes through a ricer and mix in a bowl with butter and egg yolks and season with salt and pepper. Shape potato mixture into small balls by hand. Whisk eggs in a bowl. Roll each potato mixture ball in flour, then in egg and then in flaked almonds. Heat oil in a pan and fry almond balls until golden brown. Drain on a paper towel.


Slice goose, arrange on a platter and serve with cabbage and almond dumplings.