Roasted Goose With Red Cabbage
Roasted Goose with Red Cabbage is a classic dish from Franconian cuisine, known for its rich flavors and hearty ingredients. This recipe is perfect for a special occasion or a festive meal with family and friends.
Ingredients
- 1 whole goose, about 5-6 kg
- 1 large red cabbage, shredded
- 2 onions, chopped
- 4 apples, peeled, cored, and chopped
- 1 cup red wine
- 1/2 cup red wine vinegar
- 1/4 cup brown sugar
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Rinse the goose and pat dry. Season with salt and pepper, inside and out.
- Place the goose on a rack in a roasting pan and roast for 2.5 to 3 hours, or until the internal temperature reaches 75°C (165°F).
- In a large pot, melt the butter over medium heat. Add the onions and cook until softened.
- Add the shredded red cabbage and chopped apples to the pot. Stir in the red wine, red wine vinegar, and brown sugar.
- Cover the pot and simmer the red cabbage mixture for 1.5 to 2 hours, stirring occasionally, until the cabbage is tender.
- Once the goose is cooked, let it rest for 15 minutes before carving.
- Serve the roasted goose with the braised red cabbage on the side.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 30g
Supplies
Roasting pan Rack Large pot
Tools
Knife Cutting board Meat thermometer
Serving suggestions
Serve the roasted goose with a side of potato dumplings and a glass of Franconian red wine for a complete and satisfying meal.
Tips & tricks
To ensure a crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes of roasting.
Cost
$60