Stuffed goose with apple-red cabbage

Name: Stuffed goose with apple-red cabbage
Cook time: 5 h
Total time: 5 h
Yield: 6
Ingredients: 1 goose ready to cook (approx. 4,5 kg); 750 g Apples (e.g. Boskop); 750 g Celeriac; 2 Federation Marjoram; 100 g streaky smoked bacon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 (720 ml) Glasses of red cabbage; 1/8 l Red wine; 2 TABLESPOONS Flour; 1 TABLESPOON Butter; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 6

1 goose ready to cook (approx. 4,5 kg)
750 g Apples (e.g. Boskop)
750 g Celeriac
2 Federation Marjoram
100 g streaky smoked bacon
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 (720 ml) Glasses of red cabbage
1/8 l Red wine
2 TABLESPOONS Flour
1 TABLESPOON Butter
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Remove the offal from the goose, clean and rinse if necessary. Wash apples. Put 2 apples aside. Core the rest and cut into pieces. Peel, wash and chop the celery. Wash marjoram (put something aside for garnishing), pluck leaves from the stalks and chop finely. Dice the bacon and skip it in a pan. Remove the diced bacon. Sauté the apple cubes and celery briefly in the bacon fat.
2
Add chopped marjoram and mix everything with the bacon. Remove excess fat from the goose. Rinse goose, dab dry, rub inside with salt and pepper and fill with the apple-celery-bacon mixture. Plug the goose with wooden skewers and wrap them crosswise with kitchen string. Tie the legs together. Place the goose with the breast facing upwards on the fat pan of the oven. Pour on 1/8 litre cold water. Put the offal on the fat pan. Put the goose into the cold oven. Fry for 3 1/2 - 4 1/4 hours (electric cooker: 200 °C/ gas: level 3) hours. In the meantime, peel the remaining apples and cut them into narrow slices. Remove 3 tablespoons of goose fat and place in a pot. Add red cabbage and apples. Cook for about 15 minutes. Take out the goose. Drain stock, degrease. Dissolve roast with 3/8 litres of water and wine.
3
Put the goose into the cold oven. Fry for 3 1/2 - 4 1/4 hours (electric cooker: 200 °C/ gas: level 3) hours. In the meantime, peel the remaining apples and cut them into narrow slices. Remove 3 tablespoons of goose fat and place in a pot. Add red cabbage and apples. Cook for about 15 minutes. Take out the goose. Drain stock, degrease. Dissolve roast with 3/8 litres of water and wine. Pour through a sieve, bring the stock to the boil. Knead flour and butter and thicken the stock with it. Bring to the boil again. Season to taste with salt and pepper. Arrange goose and red cabbage on a plate. Garnish with remaining marjoram and parsley. Add sauce extra. Potato dumplings taste good with it.
4
Pour through a sieve, bring the stock to the boil. Knead flour and butter and thicken the stock with it. Bring to the boil again. Season to taste with salt and pepper. Arrange goose and red cabbage on a plate. Garnish with remaining marjoram and parsley. Add sauce extra. Potato dumplings taste good with it.
5
(Attention: 200 g goose fat removed.)