Healthy Gourmet Kitchen

Roasted Goose

with Orange and Cabbage
Average: 4.6 (5 votes)
(5 votes)
Roasted Goose

Roasted Goose - Nothing beats goose for Christmas - especially with such refined accompaniments!

share Share
bookmark_border Copy URL
1 hr 40 min.
ready in 8 h.
Ready in

Healthy, because

Even smarter

Nutritional values

A traditional festive meal that even figure conscious people can afford: Due to the long roasting time at a low temperature and piercing the skin, the roasted goose loses a lot of its fat.

Red cabbage, in combination with orange juice, provides even more vitamin C and also tastes particularly fresh and fruity with roast goose.

Potato dumplings are also excellent as a side dish for roast goose.

1 serving contains
(Percentage of daily recommendation)
Calorie798 kcal(38 %)
Protein60 g(61 %)
Fat42 g(36 %)
Carbohydrates37 g(25 %)
Sugar added3 g(12 %)
Roughage5.5 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin21.1 mg(176 %)
Vitamin B₆1.2 mg(86 %)
Folate62 μg(21 %)
Pantothenic acid1.8 mg(30 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C80 mg(84 %)
Potassium1,710 mg(43 %)
Calcium108 mg(11 %)
Magnesium99 mg(33 %)
Iron5.9 mg(39 %)
Iodine19 μg(10 %)
Zinc3.6 mg(45 %)
Saturated fatty acids7.6 g
Uric acid4.2 mg
Cholesterol182 mg
Development of this recipe:


2 heads Red cabbage (each about 700 grams)
2 Oranges
3 tablespoons White vinegar
6 cloves
1 bay leaf
1 Goose (4.5-5 kg)
1 tablespoon dried Mugwort
2 bunches parsley
1 liter Chicken broth
2 tablespoons Canola oil
250 milliliters Red wine (or red grape juice)
2 teaspoons sugar
3 teaspoons cornstarch
1 ½ kilograms potatoes
How healthy are the main ingredients?
Red cabbageOrangesaltclovesparsleysugar

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Tablespoon, 1 large Bowl (with lid), 1 Citrus juicer, 2 Bowls, 1 Wooden spoon, 1 Paper towel, 1 large Roasting pan (or baking dish), 1 Measuring cups, 1 Carving fork, 1 Ladle, 1 Sieve, 1 wide Pot (with lid), 1 Pot (with lid), 1 Pot, 1 Baking sheet, 1 Peeler, 1 Fat separator, 1 Whisk, 1 Carving knife, 1 Slotted spatula

Preparation steps

Roasted Goose preparation step 1

Remove outer leaves from the cabbage. Quarter the heads and cut out the cores.

Roasted Goose preparation step 2

Rinse the cabbage, shake dry and cut crosswise into very thin strips. Put in a large bowl.

Roasted Goose preparation step 3

Squeeze out juice from oranges. Mix the juice with 1 level teaspoon salt, 2 tablespoons vinegar, the cloves and bay leaf. Pour over cabbage, toss to combine, cover and refrigerate at least 8 hours (to marinate).

Roasted Goose preparation step 4

Remove all visible fat from the goose. Rinse goose, pat dry with paper towels and season the abdominal cavity with salt, pepper and mugwort.

Roasted Goose preparation step 5

Rinse parsley, shake dry and tuck sprigs into the cavity. 

Roasted Goose preparation step 6

Place goose with the breast side down in a large roasting pan or baking dish and pour in 500 ml (approximately 2 cups) of broth.

Roasted Goose preparation step 7

Roast on lowest rack of preheated oven at 150°C (fan 130°C, gas mark 1-2) (approximately 300°F/convection 265°F) until the goose is cooked through, 4.5-5 hours; pierce the skin around the legs and the breast repeatedly with a meat fork while roasting to allow the fat to escape.

Roasted Goose preparation step 8

Baste the goose frequently with the broth during roasting, adding more broth as needed. 

Roasted Goose preparation step 9

Drain cabbage in a sieve set over a bowl to collect the marinade during the final hour of cooking the goose. 

Roasted Goose preparation step 10

Heat the oil in a large wide pot. Cook cabbage for 5 minutes, then season lightly with salt and pepper.

Roasted Goose preparation step 11

Add enough of the drained cabbage marinade to the wine or grape juice to yield 450 ml (approximately 2 cups). Pour into the pot, cover and cook over low heat until cabbage is just soft, about 45 minutes. Season with salt, sugar and remaining vinegar.

Roasted Goose preparation step 12

Transfer the goose to a baking sheet. Roast on lowest rack of preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 450°F/convection 400°F) until brown and crispy, about 20 minutes, turning at least once.

Roasted Goose preparation step 13

Meanwhile, peel potatoes and cook in a pan of boiling salted water until tender, 20-25 minutes.

Roasted Goose preparation step 14

Pour off fat from roasting pan into a fat separator, in batches if necessary. Let stand until the fat rises to the top, then skim off fat and pour defatted sauce into a pot. 

Roasted Goose preparation step 15

Bring the sauce to a boil. If desired, mix the cornstarch with a little water, then stir into the sauce and cook until thickened. Season with salt and pepper. Drain potatoes in a sieve, then put in a bowl and keep warm.

Roasted Goose preparation step 16

Carve the goose: First cut the breast and legs from the body, then halve the breasts and slice the meat. Serve goose with the sauce, red cabbage and boiled potatoes.