Roast goose with cinnamon red cabbage
- 1 ready-to-roast goose (approx. 4.5 kg)
- Salt
- Pepper
- Sugar
- 3–4 TL dried marjoram
- 6 –8 small apples
- 4 onions
- 1–2 Carrots
- 1 piece (s) Celeriac (from soup greens; starter)
- 400–500 ml Goose stock
- 1 (approx. 1.5 kg) red cabbage
- 2 EL clarified butter
- 2 Bay leaves
- 1 cinnamon stick
- according to Cinnamon
- 2–3 cloves
- 3–5 EL Vinegar
- 2–3 tbsp flour
- some fresh marjoram
- wooden skewers
- Kitchen twine
0 minutes
light
- 1.
- Remove any adhering fat from the goose. Wash the goose, rub the inside with salt, pepper and ## marjoram ##. Wash and place 2 ## apples ##. Close the opening and tie it crosswise with kitchen thread. Tie the clubs together. Just rub the outside of the goose with pepper
- 2.
- 2 ## onions ## and cut 2 into wedges. Peel and wash the carrots. Roughly dice the carrots and celery. Spread on the drip pan with onion wedges. Place the goose on the wire rack. Pour 1⁄4 l of water. Roast in the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 3 1⁄2 hours. Gradually pour in the stock and approx. 3⁄8 l of water
- 3.
- Clean, wash and quarter the cabbage. stalkcut out. Cut the cabbage into strips. Dice 2 onions. Braise in the hot clarified butter. Briefly sauté cabbage, bay leaves, cinnamon stick and cloves. Deglaze with vinegar and a good 1/4 liter of water. Season with salt, pepper and sugar. Bring to the boil and stew covered for approx. 1 1/2 hours. Season to taste
- 4.
- Wash the rest of the apples. Spread around the goose 30 minutes before the end of the roasting time. For the last 10 minutes, brush the goose with cold, heavily salted water and fry it over the highest heat until crispy
- 5.
- Keep the goose and apples warm. Sieve the stock, degrease and bring to the boil. Mix the flour in a little water and use it to thicken the sauce. To taste. Arrange and garnish everything. Add the sauce. Potato dumplings and / or boiled potatoes also taste good
1 portion approx:
- 670 kcal
- 54 g protein
- 36 g fat
- 27 g carbohydrates
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