Stuffed goose with red cabbage

Name: Stuffed goose with red cabbage
Cook time: 4 h
Total time: 4 h
Yield: 7
Ingredients: 1 goose ready for roasting (approx. 4,5 kg); 7-10 Tbsp salt, black pepper; 1 glass (660 ml) Chestnuts; 100 g Almond slivers; 500 g apples, 1 tsp marjoram; 3/4-1 Chicken broth (instant); 1 Head red cabbage (1,5-2 kg); 3- Onions; 1-2 TABLESPOONS clarified butter; 3-4 Cloves; 2-3 Bay leaves; 5-7 TABLESPOONS vinegar, 1 tablespoon sugar; 1 glass (370 ml) Cranberries; 5 TABLESPOONS whipped cream, 2 tablespoons flour; 3-4 Apples to garnish; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 7

1 goose ready for roasting (approx. 4,5 kg)
7-10 Tbsp salt, black pepper
1 glass (660 ml) Chestnuts
100 g Almond slivers
500 g apples, 1 tsp marjoram
3/4-1 Chicken broth (instant)
1 Head red cabbage (1,5-2 kg)
3- Onions
1-2 TABLESPOONS clarified butter
3-4 Cloves
2-3 Bay leaves
5-7 TABLESPOONS vinegar, 1 tablespoon sugar
1 glass (370 ml) Cranberries
5 TABLESPOONS whipped cream, 2 tablespoons flour
3-4 Apples to garnish
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Wash the goose, pat dry. Remove fat gland and flomen. Inside with salt and pepper, outside only with pepper. Rinse and drain the chestnuts. Roast the almonds. Peel, core and dice apples. Mix with marjoram, almonds and chestnuts
2
Add the stuffing to the goose. Plug the opening with skewers. Put the wings under the back. Tie the legs together if necessary. Put the goose on the grill (with the fat pan underneath). Add 1/8 l water. Roast in the hot oven (electric cooker: 200 °C / circulating air: 175 °C/ gas: level 3) for about 3 1/2 hours. After 30 minutes, gradually pour on the stock
3
Clean, wash and finely chop the cabbage. Peel and chop onions. Fry both in hot clarified butter. Add spices, vinegar, sugar and cranberries. Season with salt and pepper and pour on a good 1/4 l water. Cover and stew for about 1 hour.
4
Brush the goose with strongly salted water for the last 10 minutes and fry it crisply at high heat. Keep warm
5
Sieve the stock, degrease well. Dissolve roast with 1/8 l water. Pour cream into the stock, bring to the boil. Mix flour with some water. Bind the stock with it, simmer for about 5 minutes, season to taste. Season to taste red cabbage. Hollow out 3-4 apples (possibly roast them in the oven before). Add the filling of the goose. Arrange everything. Serving: Boiled potatoes