Goose Legs with Dumplings and Red Cabbage

Ingredients

• 500 ml apple juice
• 2 Cinnamon sticks
• 6 cloves
• 1 tbsp sugar
• 1 tsp black peppercorns
• 4 goose legs
• Salt
• pepper (ground)
• 2 tsp Dried thyme
• 40 ml Calvados
• 400 ml poultry stock (glass)
• 1 tbsp Cornstarch
• 1 kg red cabbage
• 2 sour apples
• 50 g butter
• 1 small onion
• 2 cloves
• 0.25 l water
• 0.125 l red wine
• 2 tbsp sugar
• 2 tbsp vinegar
• Salt
• pepper (ground)
• 1 packet dumpling dough (ready-made)
• 4 Tbsp breadcrumbs
• 2 tbsp butter
• 1 tsp chopped parsley

Instructions

1. 1.

   Bring apple juice with cinnamon, cloves, sugar and peppercorns to a boil, remove from heat, place goose legs in the broth and let marinate overnight.

2. 2.

   Preheat oven to 200°C. Remove legs from the broth, pat dry. Strain the broth through a sieve and reserve. Rub legs with salt, pepper and thyme, place on an oiled baking rack, slide the fat pan underneath, and roast for about 1½ hours, gradually adding the reserved broth and poultry stock.

3. 3.

   For the red cabbage, remove outer leaves, halve the cabbage, cut out the core and shred finely with a vegetable peeler. Quarter the apples, peel, core and chop into small pieces. Melt butter in a pot, sauté apple pieces. Add cabbage. Peel and finely chop onion, add with cloves to the apples. Pour in water and red wine. Add sugar and vinegar, season with salt and pepper. Cover and simmer for about 45 minutes over low heat.

4. 4.

   Prepare dumplings according to package instructions. Toast breadcrumbs in butter and fold in parsley.

5. 5.

   Remove finished goose legs and keep warm. Strain roasting liquid through a sieve into a saucepan, skim fat, stir in Calvados, season and thicken if desired.

6. 6.

   Plate goose legs with red cabbage and a dumpling on a large plate, garnish with parsley crumbs, serve sauce separately.