Stuffed goose with cranberry-red cabbage

Name: Stuffed goose with cranberry-red cabbage
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 7
Ingredients: 1 Goose (ready to cook approx. 4 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (660 ml) whole chestnuts; 500 g sour apples; 100 g Almond slivers; 1/2 bunch Marjoram; 1 kg Red cabbage; 1 Vegetable Onion; 2 TABLESPOONS clarified butter; 5 Cloves; 3 Bay leaves; 7 TABLESPOONS Vinegar; 1 TABLESPOON Sugar; 200 g thickened cranberries (from the glass); 100 g Whipped cream; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp to garnish; 2 Apples to serve; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 7

1 Goose (ready to cook approx. 4 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (660 ml) whole chestnuts
500 g sour apples
100 g Almond slivers
1/2 bunch Marjoram
1 kg Red cabbage
1 Vegetable Onion
2 TABLESPOONS clarified butter
5 Cloves
3 Bay leaves
7 TABLESPOONS Vinegar
1 TABLESPOON Sugar
200 g thickened cranberries (from the glass)
100 g Whipped cream
2 TABLESPOONS dark sauce thickener
7-10 Tbsp to garnish
2 Apples to serve
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the goose and pat dry. Season inside and out with salt and pepper. For the filling, wash and drain the chestnuts. Wash apples, peel and quarter them as desired, cut out the core. Cut the fruit flesh into pieces. Roast almonds in a pan without fat until golden brown. Chop marjoram.
2
Mix chestnuts, apples, almonds and marjoram and fill into the goose. Close the opening with a wooden skewer and tie up with kitchen string. Put the grid on the fat pan of the oven and put the goose on it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 3 hours. Pour on some water in between, then pour the resulting gravy on the goose at intervals. In the meantime, clean, wash and chop the red cabbage. Peel and chop the vegetable onion. Heat the lard. Sauté onion and red cabbage. Season with cloves, bay leaves, salt, vinegar, sugar and cranberries. Add 1/4 litre water and stew for about 1 hour. Season to taste again before serving. Put the goose on a plate and keep warm.
3
Heat the lard. Sauté onion and red cabbage. Season with cloves, bay leaves, salt, vinegar, sugar and cranberries. Add 1/4 litre water and stew for about 1 hour. Season to taste again before serving. Put the goose on a plate and keep warm. Scoop fat from the fat pan. Pour gravy through a sieve. Add cream and 100 ml water, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Serve goose and red cabbage garnished with herb bundles on the plate. Arrange the filling as you like in halved, hollowed apples. Pass the sauce extra
4
Scoop fat from the fat pan. Pour gravy through a sieve. Add cream and 100 ml water, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Serve goose and red cabbage garnished with herb bundles on the plate. Arrange the filling as you like in halved, hollowed apples. Pass the sauce extra
5
With 8 people: