Goose on white cabbage with bread dumpling
easy
90 mins
90 mins
Ingredients
- 5 Bread rolls (approx. 250 g) from the previous day
- 1/4 l Milk
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 30 g Flour
- 1 (approx. 3 kg) little goose
- 2 Onions
- 7-10 Tbsp Caraway seeds
- 600 g White cabbage
- 100 g Potatoes
- 1 (approx. 100 g) small apple
- 1 TABLESPOON White wine vinegar
- 7-10 Tbsp Flour
- 1 collar Parsley
Directions
- 1
For the dumplings cut the rolls into small cubes. Whisk milk, eggs, salt, pepper and nutmeg and pour over the rolls. Leave to soak for 30 minutes. Add flour and knead well with the dough hooks of the hand mixer and let it soak for about 3 hours. In the meantime, divide the goose into portions, wash and pat dry.
- 2
Peel onions and cut into eighths. Rub the goose with salt and pepper. Sprinkle with caraway seeds and place on a fat pan with the onions. Fry in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Clean, wash and quarter the white cabbage and remove the stalk. Cut quarter into strips. Peel, wash and roughly grate potatoes and apple. Mix cabbage, grated potatoes and apple and add to the goose. Season cabbage with salt and vinegar and braise for another 30 minutes. Form a 22 cm long roll of the dumpling mixture on a floured work surface and let it stand in boiling salted water at low heat for 15-20 minutes.
- 3
Peel, wash and roughly grate potatoes and apple. Mix cabbage, grated potatoes and apple and add to the goose. Season cabbage with salt and vinegar and braise for another 30 minutes. Form a 22 cm long roll of the dumpling mixture on a floured work surface and let it stand in boiling salted water at low heat for 15-20 minutes. Wash parsley, dab dry and chop. Arrange goose parts and cabbage on a plate and sprinkle with parsley. Cut the dumpling roll into slices and serve with the goose
Nutrition Facts
1620 kcal
52 g
123 g
73 g
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