Goose legs with red cabbage

Name: Goose legs with red cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 frozen legs of goose (approx. 400 g each); 7-10 Tbsp Salt; 4 Bread dumplings in a cooking bag (from the package; approx. 33 g each); 7-10 Tbsp Pepper; 2 Apples; 1 glass (720 ml; 680 g capacity, 650 g drained weight) Delikateß Rotkohl; 2 TABLESPOONS thickened wild cranberries; 1 Onion; 1 TEASPOON Cornstarch; 7-10 Tbsp Marjoram

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 frozen legs of goose (approx. 400 g each)
7-10 Tbsp Salt
4 Bread dumplings in a cooking bag (from the package; approx. 33 g each)
7-10 Tbsp Pepper
2 Apples
1 glass (720 ml; 680 g capacity, 650 g drained weight) Delikateß Rotkohl
2 TABLESPOONS thickened wild cranberries
1 Onion
1 TEASPOON Cornstarch
7-10 Tbsp Marjoram

Directions

1
Defrost goose legs. Cook in plenty of boiling salted water for about 40 minutes. In the meantime put dumplings in a saucepan with cold salted water and let them swell for about 10 minutes. Turn the dumplings from time to time. Boil up the water with the dumplings and let it boil for about 2 minutes. Let it simmer for another 15 minutes in an open pot.
2
Rinse finished dumplings cold, take them out of the cooking bag. Remove the legs from the stock. Measure 500 ml stock and degrease. Set aside. Put the legs on a fat pan of the oven. Season with salt and pepper and bake for another 40 minutes in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2). Cut the dumplings into slices. Wash apples, cut out core, cut apples into rings. Place apple and dumpling slices alternately on top of each other to form small towers. 20 minutes before the end of the cooking time, place them on the fat pan. Heat red cabbage. Refine with cranberries. Peel and chop the onion.
3
Wash apples, cut out core, cut apples into rings. Place apple and dumpling slices alternately on top of each other to form small towers. 20 minutes before the end of the cooking time, place them on the fat pan. Heat red cabbage. Refine with cranberries. Peel and chop the onion. Add to the goose legs 10 minutes before the end of the cooking time, fry briefly. Pour the broth that has been set aside into the fat pan and finish cooking. Remove goose legs and apple-dumpling turrets from the fat pan. Pour the stock through a sieve into a pot, degrease. Puree the sauce, bring to the boil. Stir cornflour with a little water until smooth and thicken the sauce. Arrange everything on plates and serve garnished with marjoram
4
Pour the broth that has been set aside into the fat pan and finish cooking. Remove goose legs and apple-dumpling turrets from the fat pan. Pour the stock through a sieve into a pot, degrease. Puree the sauce, bring to the boil. Stir cornflour with a little water until smooth and thicken the sauce. Arrange everything on plates and serve garnished with marjoram
5
Attention: 100 g goose fat have been deducted!!