Christmas goose with plum red cabbage

Name: Christmas goose with plum red cabbage
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 6
Ingredients: 1 ready-to-cook goose with offal (4,5-5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Pot of fresh marjoram (alternatively 2 teaspoons separated marjoram); 1 kg sour apples; 3/4 - 1 l clear chicken stock (instant); 150 ml Calvados; 4 medium-sized onions; 2 Carrots; 1.2 kg Red cabbage; 1 glass (720 ml) plums, half fruit sugared; 30 g clarified butter; 150 ml Vegetable broth (instant); 1 Bay leaf; 3 Cloves; 5-6 Allspice seeds; 3 TABLESPOONS Red wine vinegar; 2 TABLESPOONS Sugar; 1 pack of Dumplings half and half; 1 glass (400 ml) Goose stock; 3 TABLESPOONS dark sauce thickener; 4-5 Tbsp Whipped cream; 50 g Butter; 2 TABLESPOONS Breadcrumbs; 1/2 TEASPOON ground cinnamon; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Servings: 6

1 ready-to-cook goose with offal (4,5-5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Pot of fresh marjoram (alternatively 2 teaspoons separated marjoram)
1 kg sour apples
3/4 - 1 l clear chicken stock (instant)
150 ml Calvados
4 medium-sized onions
2 Carrots
1.2 kg Red cabbage
1 glass (720 ml) plums, half fruit sugared
30 g clarified butter
150 ml Vegetable broth (instant)
1 Bay leaf
3 Cloves
5-6 Allspice seeds
3 TABLESPOONS Red wine vinegar
2 TABLESPOONS Sugar
1 pack of Dumplings half and half
1 glass (400 ml) Goose stock
3 TABLESPOONS dark sauce thickener
4-5 Tbsp Whipped cream
50 g Butter
2 TABLESPOONS Breadcrumbs
1/2 TEASPOON ground cinnamon
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Remove excess fat from inside the goose and cut out the fat gland. Wash the goose thoroughly inside and out. Wash throat, stomach, heart and liver as well. Season goose inside and out with salt and pepper. Wash the marjoram, dab dry and chop it except for something to garnish. Wash apples, quarter them and cut out the core. Cut apple quarters roughly into pieces and mix with marjoram. Fill the goose with apples, pin or sew up with wooden skewers. Tie legs and wings together with kitchen string. Place the goose with the breast side down in the fat pan of the oven.
2
Pour on approx. 1/4 litre of stock and roast in the preheated oven (electric range: 200 °C/ gas: level 3) for 3 1/2-4 hours. Pour in the remaining stock and 125 ml Calvados bit by bit. Turn the goose after about half the roasting time. Peel and quarter 2 onions. Clean, wash and roughly cut the carrots into pieces. About 1 1/2 hours before the end of the cooking time, spread the vegetables, neck and offal except for the liver, around the goose and fry with it. Fry the liver for the last 20-30 minutes. Meanwhile clean and wash the red cabbage and cut into fine strips. Peel the rest of the onions and chop them coarsely. Drain the plums and collect the juice. Heat clarified butter in a large pot, fry red cabbage and onions briefly. Pour in broth and plum juice, add bay leaf, cloves and allspice and season with salt and pepper. Cover and cook for 50-60 minutes. 10 minutes before the end of cooking, stir in plums and vinegar. Season red cabbage with salt, pepper and sugar. For the dumplings stir dumpling powder into 500 ml cold water and let it swell for 10 minutes. Form 12 small dumplings from the potato dough with moistened hands. Put dumplings into plenty of boiling salted water, bring to the boil briefly and let them simmer at low heat for 15-20 minutes. Mix some cold water and salt. Brush the goose with the salted water 10-15 minutes before the end of the cooking time.
3
Drain the plums and collect the juice. Heat clarified butter in a large pot, fry red cabbage and onions briefly. Pour in broth and plum juice, add bay leaf, cloves and allspice and season with salt and pepper. Cover and cook for 50-60 minutes. 10 minutes before the end of cooking, stir in plums and vinegar. Season red cabbage with salt, pepper and sugar. For the dumplings stir dumpling powder into 500 ml cold water and let it swell for 10 minutes. Form 12 small dumplings from the potato dough with moistened hands. Put dumplings into plenty of boiling salted water, bring to the boil briefly and let them simmer at low heat for 15-20 minutes. Mix some cold water and salt. Brush the goose with the salted water 10-15 minutes before the end of the cooking time. Keep the finished goose warm and pour the stock through a sieve. Dissolve the roast with a little water and pour into the stock. Degrease the stock, fill up with goose stock and bring to the boil. Add the rest of the Calvados and stir in the sauce thickener. Cook the sauce for another 1-2 minutes, refine with cream and season with salt and pepper. Carve the goose and arrange on a large plate with red cabbage and potato dumplings. Foam butter in a saucepan, stir in breadcrumbs and cinnamon. Pour cinnamon butter over the potato dumplings and serve garnished with parsley, marjoram and possibly a slice of apple. Serve with extra sauce
4
Keep the finished goose warm and pour the stock through a sieve. Dissolve the roast with a little water and pour into the stock. Degrease the stock, fill up with goose stock and bring to the boil. Add the rest of the Calvados and stir in the sauce thickener. Cook the sauce for another 1-2 minutes, refine with cream and season with salt and pepper. Carve the goose and arrange on a large plate with red cabbage and potato dumplings. Foam butter in a saucepan, stir in breadcrumbs and cinnamon. Pour cinnamon butter over the potato dumplings and serve garnished with parsley, marjoram and possibly a slice of apple. Serve with extra sauce
5
Attention: In the nutritional value calculation 600 g goose fat are deducted!