Goose legs on savoy cabbage

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the legs and pat dry. Season with salt and pepper. Put them in a fat pan with the skin facing upwards

2. 2

   Peel and wash the carrot and celery. Roughly dice both. 2. peel and chop the onions. Spread everything around the legs, pour on approx. 1/2 l water. Fry in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-1 3/4 hours. Scoop more often

3. 3

   Clean, wash and quarter the savoy cabbage. Cut the savoy cabbage into fine strips. Wash the pears and spread them on the fat pan about 30 minutes before the end of the frying time

4. 4

   Take out goose legs and pears and keep warm. Degrease the roast stock well and put it through a sieve in

5. 5

   water a pot. Dissolve the roast with some goose stock and add it with the remaining stock. Simmer for about 10 minutes

6. 6

   For the vegetables, peel and chop 1 onion and fry in hot fat. Add the savoy cabbage, fry briefly. Then pour on 1/4 l water, stir in broth and bring to the boil. Cover the savoy cabbage and stew for 10-15 minutes. Season to taste with salt, pepper and nutmeg

7. 7

   Stir flour and a little water until smooth. Bind the sauce stock with it and simmer for about 5 minutes. Season to taste. Halve the pears and fill the cranberries on top. Arrange everything. Serve with boiled potatoes or dumplings

Nutrition Facts

KCAL
610 kcal

CARBS
30 g

FATS
36 g

PROTEINS
36 g