Roasted Goose with Apple Red Cabbage and Potato Dumplings

Ingredients

• 1 goose (pre‑cooked, about 4.5 kg)
• Salt
• black pepper (freshly ground)
• 6 stems of sweetbriar (sweetbush)
• 2 apples (e.g., Boskop)
• 1 kg red cabbage
• 2 tart apples (e.g., Granny Smith)
• 50 g butter
• 1 small onion
• 2 Cloves of garlic
• 0.13 l red wine
• 2 tbsp sugar
• 2 tbsp vinegar
• 500 g medium potatoes
• 1 stale roll
• butter
• 1 kg large waxy potatoes

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with upper and lower heat. Wash, dry, and season the goose inside and out generously with salt and pepper. Place sweetbriar stems and washed apples in the cavity, secure the opening with toothpicks. Lay the goose breast‑down in a large roasting pan. Pour 250 ml hot water over it, cover, and roast in the preheated oven for 1 hour.

2. 2.

   Turn the goose onto its back, add more water, reduce heat to 160°C (320°F) with upper and lower heat, and prick the skin all over with a skewer. Roast for another 3–4 hours, basting frequently with pan juices. About 20 minutes before it’s done, remove the lid and brush the goose several times with cold salted water.

3. 3.

   For the red cabbage, discard outer leaves, quarter the cabbage, cut out the core, and shred finely on a vegetable peeler. Quarter the apples, peel, core, and dice into small pieces. Melt butter in a pot, sauté apple pieces, then add the cabbage. Add chopped onion, cloves, 200 ml water, and red wine. Stir in sugar and vinegar, season with salt and pepper, cover, and simmer for about 45 minutes.

4. 4.

   For the dumplings, wash medium potatoes and boil in salted water for about 25 minutes.

5. 5.

   Cut the stale roll into small cubes and crisp them in a little butter. Drain on kitchen paper.

6. 6.

   Peel, wash, and grate raw potatoes finely. Press the grated mixture through a cheesecloth over a bowl to extract liquid. Let the liquid sit until starch settles at the bottom. Break up the dry potato mass slightly, pour off the liquid from the settled starch, and add the starch back into the potato mixture.

7. 7.

   Boil peeled cooked potatoes and immediately press them through a potato ricer. Combine all ingredients well, season with salt. The dough should be neither too firm nor mushy. With damp hands shape dumplings, pressing in small toasted bread cubes at the center of each. Bring salted water to a boil in a wide pot, drop dumplings in, and simmer on low heat for about 30 minutes.

8. 8.

   Carve the finished goose. Skim fat from the roasting liquid, stir all browned bits into the pan, mix, and strain through a sieve if desired. Season with salt and pepper. Serve the goose with dumplings, red cabbage, and sauce. Optionally drizzle dumplings with bread crumb butter.