Roast Goose with Apple Red Cabbage for Christmas

Ingredients

• 4 kg pre-cooked goose (1 pre-cooked goose)
• Salt
• black pepper (ground)
• 1 Tbsp dried sweet woodruff
• 2 sprigs Rosemary
• 2 Apples
• 4 onions
• 2 carrots
• 200 g knollensellerie
• 1 parsley root
• 500 ml poultry stock
• 1 bay leaf
• 4 cloves
• 1 tsp peppercorns
• 1 kg red cabbage
• 2 Apples
• 2 tbsp clarified butter
• 1 tbsp sugar
• 1 onion
• 2 cloves
• 2 tbsp Red wine vinegar
• 0.13 l red wine
• 0.13 l water
• Salt

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash, dry, and pat the goose inside and out; season it with salt, pepper, and herbs. Halve the apples, peel and quarter two onions, place them in the goose, and secure with wooden skewers. Season the outside with salt and pepper. Place the goose breast-side down in a roasting pan or large pot, add 200 ml boiling water, and bake for about 30 minutes.

3. 3.

   Meanwhile, wash, trim, and roughly cube the vegetables. Brown them in some of the goose fat. Remove the goose and add the vegetables to the pot with some stock. Add the spices and place the goose breast-side up on top. Simmer for about 2 hours, basting the goose with pan juices and adding more stock as needed.

4. 4.

   For the red cabbage, remove outer leaves, halve the head, cut out the core, and slice into fine strips. Wash, quarter, core, peel, and cut apples into wedges. Heat butter in a pot, add apple pieces, sprinkle sugar, and lightly caramelize. Add the cabbage and sauté everything together. Peel an onion, season with spices, and add to the cabbage. Drizzle vinegar and pour in wine and water. Cover and simmer on low heat for about 40 minutes.

5. 5.

   Remove the goose, set it warm briefly, and strain the vegetables with the roasting sauce through a sieve. Reduce if desired, then season with salt and pepper.

6. 6.

   Serve the goose atop the red cabbage.