Goose with honey red cabbage

Name: Goose with honey red cabbage
Cook time: 7 h
Total time: 7 h
Yield: 1
Ingredients: 1-1.2 kg Goose or chicken giblets; 4 medium + 400 g onions; 1 collar Soup Greens; 2 TABLESPOONS Oil; 2-3 TEASPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1⁄4 l + 200 ml red wine; 1 (approx. 1.2 kg) Red cabbage; 2 TABLESPOONS Honey; 1⁄8 l apple juice; 1 TABLESPOON clarified butter; 1 Bay leaf; 1 TEASPOON Gingerbread spice; 6-8 TABLESPOONS Vinegar (e.g. apple vinegar); 4 small apples; 1 (approx. 4 kg) ready-to-fry goose; 1⁄2 Federation dried mugwort; 2-3 TABLESPOONS Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
420 mins

TOTAL TIME
420 mins

Ingredients

Servings: 1

1-1.2 kg Goose or chicken giblets
4 medium + 400 g onions
1 collar Soup Greens
2 TABLESPOONS Oil
2-3 TEASPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1⁄4 l + 200 ml red wine
1 (approx. 1.2 kg) Red cabbage
2 TABLESPOONS Honey
1⁄8 l apple juice
1 TABLESPOON clarified butter
1 Bay leaf
1 TEASPOON Gingerbread spice
6-8 TABLESPOONS Vinegar (e.g. apple vinegar)
4 small apples
1 (approx. 4 kg) ready-to-fry goose
1⁄2 Federation dried mugwort
2-3 TABLESPOONS Cornstarch
7-10 Tbsp wooden skewers

Directions

1
The day before wash goose giblets, dab dry, chop a little smaller. Peel 2 onions and chop them roughly. Clean or peel the soup greens, wash and chop coarsely. Fry everything in hot oil for 10-15 minutes.
2
Briefly sauté the tomato paste. Season with salt and pepper. Deglaze with ¼ l wine and 3⁄4 l water. Bring to the boil and simmer for about 50 minutes. Sieve the sauce stock and let it cool down.
3
The day before clean, wash and quarter the cabbage, cut out the stalk. Cut the cabbage into strips. Peel 400 g onions and cut into fine slices. Caramelise 1 tbsp. sugar in a large pot. Add the onions.
4
Stir in honey and apple juice, bring to the boil and simmer for about 10 minutes. Season onions, take out. Heat clarified butter in a pot. Steam cabbage in it for about 10 minutes. Season with salt and pepper. Add laurel, gingerbread spice, vinegar and 1⁄4 l water and bring to boil.
5
Add honey onions and cook covered for about 1 hour. Let it cool down.
6
Wash apples the next day. Peel and quarter 2 onions. Remove any fat from the goose. Wash goose, dab dry. Rub inside with salt and pepper. Fill with apples, onions and mugwort.
7
Plug the opening.
8
Place the goose on the fat pan of the oven. Roast in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for about 5 hours. After 1 hour pour on approx. 3⁄8 l water, a little later 200 ml wine.
9
Heat the red cabbage again. 15-30 minutes before the end of the roasting time, turn the oven up to 225 °C (circulating air: 200 °C/gas: level 4). Brush the goose with cold, heavily salted water and fry until crispy.
10
Boil up the prepared sauce. Take out the goose and keep it warm. Sieve the roast stock, degrease and pour into the sauce. Mix starch with 4 tablespoons of water. Thicken sauce with it, season to taste. Arrange everything.
11
Dumplings are delicious with it.