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🍽️ Crispy Roast Goose with Sweet-and-Sour Red Cabbage and Fluffy Potato Dumplings

2159 kcal · 30 min · 4 servings

Ingredients

• 1 whole goose (approx. 4 kg)
• salt
• pepper (from the mill)
• 5 tart apples (e.g. Boskop)
• 4 tbsp fresh marjoram
• 2 tbsp fresh thyme
• 200 ml beer
• 1 red cabbage (approx. 1 kg)
• 300 g tart apples
• 1 onion
• 2 tbsp lard
• 1 tsp sugar
• 100 ml white wine vinegar
• 300 ml dry red wine
• salt
• 1 cinnamon stick
• 5 allspice berries
• 1.25 kg floury potatoes
• 150 g flour
• 2 eggs
• salt
• 2 tbsp cornstarch
• 2 tbsp butter
• 5 tbsp breadcrumbs
• parsley (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the goose thoroughly and pat it dry inside and outside with kitchen paper.
3. 3. Rub the goose generously with salt and pepper.
4. 4. Wash the apples, peel them, and cut them into wedges.
5. 5. Remove the core from the apple pieces.
6. 6. Wash the thyme and marjoram, shake off excess water, and pluck the leaves into small pieces.
7. 7. Stuff the goose with the apple pieces and herbs.
8. 8. Close the opening of the goose with kitchen twine.
9. 9. Place the goose breast-side down in a roasting pan.
10. 10. Pour 100 milliliters of hot water into the roasting pan.
11. 11. Cover the roasting pan and roast the goose for about 1 hour and 15 minutes.
12. 12. Baste the goose occasionally with a little beer.
13. 13. Remove the leaves and stems from the red cabbage and cut it into thin strips.
14. 14. Wash the cut red cabbage and let it drain well.
15. 15. Peel the onion and dice it finely.
16. 16. Heat the lard in a pot.
17. 17. Sauté the red cabbage and onions in the lard.
18. 18. Add the sugar and let it caramelize slightly.
19. 19. Add the apple pieces to the cabbage.
20. 20. Deglaze the vegetables with vinegar and red wine.
21. 21. Add a cinnamon stick and allspice berries.
22. 22. Simmer the red cabbage for 1 hour.
23. 23. Add a little water if necessary to prevent the cabbage from drying out.
24. 24. Finally, season the red cabbage with a little salt.
25. 25. Turn the goose so that it is now breast-side up.
26. 26. Baste the goose regularly with the roasting juices.
27. 27. Pierce under the wings with a toothpick to prevent them from burning.
28. 28. Roast the goose uncovered for another 1.5 hours.
29. 29. Wash the potatoes and boil them in salted water for 25 to 30 minutes until tender.
30. 30. Drain the potatoes and peel them while they are still hot.
31. 31. Press the hot potatoes through a potato ricer.
32. 32. Knead flour, eggs, and salt into the potatoes to form a smooth dough.
33. 33. Bring plenty of salted water to a boil in a pot.
34. 34. Mix the starch smoothly with cold water.
35. 35. Add the starch solution to the boiling water.
36. 36. Form dumplings from the potato dough using moist hands.
37. 37. Cook the dumplings for approx. 20 minutes in the hot, but not boiling, water.
38. 38. Brush the goose with salted water.
39. 39. Increase the oven temperature to 200 degrees Celsius with top and bottom heat.
40. 40. Roast the goose for 10 to 15 minutes until crispy.
41. 41. Melt the butter in a frying pan.
42. 42. Toast the breadcrumbs in the butter until golden brown.
43. 43. Remove the goose from the oven.
44. 44. Carve the goose and arrange it on a platter.
45. 45. Defat the roasting sauce.
46. 46. Season the sauce to taste.
47. 47. Serve the goose on hot plates with the sauce, red cabbage, and dumplings.
48. 48. Sprinkle the toasted breadcrumbs over the dumplings.
49. 49. Garnish the dish with parsley and serve.

Nutrition per serving

• kcal: 2159
• Protein: 89 g · Fett/Fat: 164 g · Carbs: 77 g