Roast Goose with Red Cabbage and Potato Dumplings

Ingredients

• 1 pre-cooked goose (about 4 kg)
• Salt
• black pepper (freshly ground)
• 5 tart apples (e.g., Boskop)
• 4 tbsp fresh marjoram
• 2 tbsp fresh thyme
• 200 ml beer
• 1 red cabbage (about 1 kg)
• 300 g tart apples
• 1 onion
• 2 tbsp pork lard
• 1 tsp sugar
• 100 ml white wine vinegar
• 300 ml dry red wine
• Salt
• 1 cinnamon stick
• 5 allspice berries
• 1.25 kg starchy potatoes
• 150 g flour
• 2 Eggs
• 2 tbsp Cornstarch
• 2 tbsp butter
• 5 Tbsp breadcrumbs
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Wash and pat dry the goose, then rub inside and out with salt and pepper. Wash, peel, quarter, core, and slice the apples into wedges. Wash, shake dry, and tear the thyme and marjoram into small pieces. Place the apples and herbs inside the goose and tie the opening with kitchen twine.

3. 3.

   Place the goose breast-side down in a roasting pan, pour 100 ml hot water over it, cover, and roast for about 1 hour 15 minutes. Baste occasionally with beer.

4. 4.

   While the goose roasts, prepare the red cabbage: trim, cut into fine strips, wash, and drain. Wash, quarter, core, and slice the apples; finely dice the onion. Heat lard in a pot, sauté the cabbage and onion until softened. Add sugar and lightly caramelize, then add the apples. Deglaze with vinegar and red wine, add cinnamon stick and allspice berries. Simmer for 1 hour, adding water if needed.

5. 5.

   Season with salt to taste.

6. 6.

   Turn the goose over, baste frequently with pan juices, pierce under the wings with a toothpick, and continue roasting uncovered for another 1.5 hours.

7. 7.

   For the dumplings, boil potatoes in salted water for 25-30 minutes until tender. Drain, peel, and press through a potato ricer while hot. Mix in flour, eggs, and salt to form dough. Bring a pot of salted water to a boil. Dissolve cornstarch in cold water, then stir into the boiling water. Shape dumplings with damp hands and cook in the hot water for about 20 minutes without boiling.

8. 8.

   Brush the goose with salted water, raise oven temperature to 200°C (400°F), and crisp the skin for 10-15 minutes.

9. 9.

   Melt butter in a skillet and toast breadcrumbs until golden.

10. 10.

    Remove the goose from the oven, slice, and arrange on a platter. Reduce and season the sauce. Serve the goose on hot plates with sauce, cabbage, and dumplings. Sprinkle toasted breadcrumbs over the dumplings and garnish with parsley.