Roast goose with savoy cabbage and dumplings

Name: Roast goose with savoy cabbage and dumplings
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 7
Ingredients: 1 1/2 kg rosy-cheeked apples; 2-3 stem(s) parsley, rosemary and thyme; 1 (approx. 4.5 kg) ready-to-cook goose; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pack of Dumplings half & half; 1 (approx. 800 g) Head Savoy cabbage; 1 medium onion; 1 TABLESPOON Butter or margarine; 100 ml Vegetable broth (instant); 7-10 Tbsp grated nutmeg; 100 ml Calvados (French apple brandy); 1 glass (400 ml) Goose stock; 1 TABLESPOON Cornstarch; 7-10 Tbsp Herbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 7

1 1/2 kg rosy-cheeked apples
2-3 stem(s) parsley, rosemary and thyme
1 (approx. 4.5 kg) ready-to-cook goose
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pack of Dumplings half & half
1 (approx. 800 g) Head Savoy cabbage
1 medium onion
1 TABLESPOON Butter or margarine
100 ml Vegetable broth (instant)
7-10 Tbsp grated nutmeg
100 ml Calvados (French apple brandy)
1 glass (400 ml) Goose stock
1 TABLESPOON Cornstarch
7-10 Tbsp Herbs

Directions

1
Wash and drain apples and herbs. In the meantime, remove the offal from the goose and remove excess fat. Wash the goose, pat dry and season inside with salt and pepper. Quarter 2/3 of the apples, remove seeds, dice roughly and mix with herbs. Fill the goose with the apple mixture and seal it as desired. Put the goose on the fat pan of the oven, pour 1/2 litre of water on it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 2 1/2-3 hours.
2
From time to time, pour the frying fat over the goose. In the meantime, bring 200 ml of water with salt to the boil and brush the goose with the mixture from time to time. In the meantime stir dumpling powder into 1/2 litre of cold water and let it swell for about 10 minutes. Quarter the savoy cabbage, remove outer leaves and stalk. Cut the savoy cabbage into bite-sized pieces. Form approx. 16 small dumplings from the dumpling dough with moistened hands. Leave to soak in boiling salted water for about 20 minutes. In the meantime, quarter the remaining apples, remove the core and roughly dice the flesh. Peel and chop the onion. Heat the fat in a pot and sauté the onion. Add savoy cabbage and stock and stew for about 10 minutes. Approx. 3 minutes before the end of the cooking time add the apples and stew. Season with salt and nutmeg.
3
Leave to soak in boiling salted water for about 20 minutes. In the meantime, quarter the remaining apples, remove the core and roughly dice the flesh. Peel and chop the onion. Heat the fat in a pot and sauté the onion. Add savoy cabbage and stock and stew for about 10 minutes. Approx. 3 minutes before the end of the cooking time add the apples and stew. Season with salt and nutmeg. In the meantime take the goose out of the oven and keep it warm. Pour off the cooking fat and deglaze with Calvados. Put the gravy through a sieve into a pot and fill up with goose stock, bring to the boil. Mix the starch with 1 tablespoon of water until smooth and thicken the stock with it. Arrange roast goose with savoy cabbage on a plate and garnish with herbs as desired. Serve dumplings and sauce separately
4
In the meantime take the goose out of the oven and keep it warm. Pour off the cooking fat and deglaze with Calvados. Put the gravy through a sieve into a pot and fill up with goose stock, bring to the boil. Mix the starch with 1 tablespoon of water until smooth and thicken the stock with it. Arrange roast goose with savoy cabbage on a plate and garnish with herbs as desired. Serve dumplings and sauce separately
5
400 g fat are deducted when calculating the nutritional values