Stuffed goose with red cabbage

Name: Stuffed goose with red cabbage
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 7
Ingredients: 2-3 stem(s) Mugwort; 1 can(s) (425 ml) Maronen (Esskastanian); 3 medium-sized onions; 5 medium-sized apples; 1-2 TABLESPOONS Breadcrumbs; 7-10 Tbsp salt, pepper, sugar; 1 goose ready to roast (4-4,5 kg); 400-500 ml Goose stock or chicken broth; 1 (approx. 2 kg) Red cabbage; 1-2 TABLESPOONS clarified butter; 2 Bay leaves; 3-4 Cloves; 5-7 TABLESPOONS White wine vinegar; 2 TABLESPOONS Currant Jelly; 2-3 heaped tablespoons Flour; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 7

2-3 stem(s) Mugwort
1 can(s) (425 ml) Maronen (Esskastanian)
3 medium-sized onions
5 medium-sized apples
1-2 TABLESPOONS Breadcrumbs
7-10 Tbsp salt, pepper, sugar
1 goose ready to roast (4-4,5 kg)
400-500 ml Goose stock or chicken broth
1 (approx. 2 kg) Red cabbage
1-2 TABLESPOONS clarified butter
2 Bay leaves
3-4 Cloves
5-7 TABLESPOONS White wine vinegar
2 TABLESPOONS Currant Jelly
2-3 heaped tablespoons Flour
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
For the filling, remove the mugwort from the stems. Drain the chestnuts and cut them in half if necessary. Peel onions and dice 1 coarsely. Wash 3 apples, remove seeds and dice them. Mix everything with breadcrumbs. Season with salt, pepper and 1 pinch of sugar
2
Remove offal and any fat from the goose. Wash goose and offal, dab dry. Season goose inside with salt and pepper. Add the filling. Close the opening with skewers. Then tie up crosswise with kitchen yarn and knot. Tie the legs together
3
Place on the grate with the fat pan underneath. Cut 1 onion into quarters and put it with the offal into the fat pan. Pour on 1/4 l water. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 3-3 1/2 hours. Gradually add stock and 1/2 l water. Soak the goose more often. Remove the offal from the stock after about 1 hour.
4
Clean, wash and quarter the red cabbage and remove the stalk. Cut cabbage into strips. Dice 1 onion. Wash, peel, core and dice 2 apples
5
Fry the onion in hot clarified butter. Add cabbage and apples, fry briefly. Deglaze with 3/8-1/2 l water. Add laurel, cloves and vinegar. Season with salt and pepper. Stew covered cabbage for about 1 hour. Season with salt, pepper and jelly
6
About 10 minutes before the end of the roasting time, brush the goose with strongly salted, cold water. Fry it crispy at highest heat
7
Take the goose out, keep it warm. Sieve the frying stock, degrease well and bring to the boil. Stir flour and 4 tablespoons of water until smooth. Bind the stock with it. Simmer for about 5 minutes. Arrange the goose with the filling. Serve red cabbage extra. Serve with potato dumplings