Leg of goose on savoy cabbage

Name: Leg of goose on savoy cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 G; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 (approx. 700 g) Head Savoy cabbage; 1 glass (370 ml) Chanterelles; 1 Onion; 2 TABLESPOONS Oil; 325 ml Vegetable broth (instant); 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1/2 TABLESPOON Aniseed; 2 TABLESPOONS Cranberries from the glass

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 G
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 (approx. 700 g) Head Savoy cabbage
1 glass (370 ml) Chanterelles
1 Onion
2 TABLESPOONS Oil
325 ml Vegetable broth (instant)
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1/2 TABLESPOON Aniseed
2 TABLESPOONS Cranberries from the glass

Directions

1
Wash goose legs thoroughly, dab dry with kitchen paper and season with salt and pepper. Put the legs of goose on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/4 hours. While roasting, prick the legs several times with a needle (so that the fat can escape). In the meantime, clean, wash and slice the cabbage.
2
Drain the chanterelles on a sieve. Peel and finely chop the onion. Heat the oil in a casserole. Fry the cabbage, onion and chanterelles over medium heat, turning them over. Add 125 ml broth and braise covered for about 10 minutes. Season with salt and pepper. Remove from the pot and keep warm. Deglaze vegetable stock with cream and remaining stock, bring to the boil. Stir in sauce thickener and bring to the boil again. Stir in anise seeds.
3
Season with salt and pepper. Remove from the pot and keep warm. Deglaze vegetable stock with cream and remaining stock, bring to the boil. Stir in sauce thickener and bring to the boil again. Stir in anise seeds. Season sauce with salt and pepper. Arrange the goose legs on the vegetables, pour the sauce over them and serve with a spot of cranberries
4
Dishes: Eschenbach