Roasted Goose Leg in Malzbier with Red Cabbage and Bread Dumplings

Ingredients

• 4 goose legs (300 g each, with bones)
• 700 ml malzbier
• 1 tbsp honey
• 1 cinnamon stick
• 1 tsp coriander seeds
• 3 allspice berries
• 1 tbsp lemon zest
• 2 tbsp Vegetable oil
• 1 Shallot
• 1 Garlic clove
• 350 ml poultry stock
• Salt
• ground pepper
• 750 g red cabbage
• 1 onion
• 2 sour apples
• 50 g butter
• 2 tbsp sugar
• 3 tbsp vinegar
• 2 cloves of nutmeg?
• 1 bay leaf
• 100 ml red wine
• 2 Tbsp currant jam
• 8 dry rolls
• 300 ml milk
• 2 tbsp butter
• 1 onion
• 2 tbsp chopped parsley
• 4 eggs
• nutmeg

Instructions

1. 1.

   Wash and pat the goose legs dry, place them in a shallow bowl. Mix malzbier with honey and spices; pour over legs and marinate overnight. Preheat oven to 180°C (356°F) fan‑fry mode. Remove legs from the marinade, pat dry and sear all sides in hot oil until golden brown.

2. 2.

   Add chopped shallot and garlic to the pan, sauté briefly, then pour in stock and remaining marinade. Season with salt and pepper and roast in the preheated oven for 1½–2 hours. Meanwhile, prepare the red cabbage: trim, core, finely dice onion and apples.

3. 3.

   In a saucepan melt butter, add sugar and brown lightly. Add onion and apple cubes, sauté briefly, then stir in cabbage, cook a moment, pour vinegar over, season, add remaining spices, cover with 250 ml water and wine, and simmer for about 45 minutes until tender. Finish with currant jam. Bring salted water to boil in a large pot; separately heat milk for the dumplings.

4. 4.

   Slice rolls into thin rounds, place in a bowl, season well. Melt butter in a pan, sauté onion and parsley, then add to the rolls. Pour hot milk over the rolls and let absorb briefly. Add eggs, mix quickly into a cohesive dough. Shape even dumplings and drop them into boiling salted water.

5. 5.

   Reduce heat and simmer for 10–15 minutes until dumplings float. Remove goose legs, strain the sauce through a fine sieve, bring to a boil again, thicken with a slurry of flour and cold water if needed. Plate red cabbage, dumplings and goose legs on warmed plates, drizzle with sauce and serve.