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🍽️ Crispy goose legs with tender pointed cabbage and potato dumplings

404 kcal · 30 min · 4 servings

Ingredients

• 4 goose legs
• salt
• pepper (from the mill)
• 1 tbsp clarified butter
• 1 onion
• 2 garlic cloves
• 1 tsp caraway seeds
• 2 bay leaves
• 10 sage leaves
• 150 ml dry white wine
• 700 g pointed cabbage
• 1 tomato
• sage leaf
• 1.25 kg potatoes
• 150 g flour
• 2 eggs
• salt
• 2 tbsp cornstarch

Instructions

1. 1. Rub the goose legs generously with salt and pepper.
2. 2. Prick the skin of the legs several times with a needle, being careful not to pierce the meat.
3. 3. Fry the legs in hot butter fat in a casserole dish for about 20 minutes until golden brown on all sides.
4. 4. Pour off almost all the rendered fat into a bowl, leaving only a thin film in the casserole.
5. 5. Peel and chop the onion and garlic.
6. 6. Add the onion, garlic, cumin, sage, and bay leaf to the meat and sauté briefly.
7. 7. Deglaze with wine.
8. 8. Let the meat simmer covered over low heat for 1 hour.
9. 9. Add a little liquid if necessary.
10. 10. Peel and wash the potatoes.
11. 11. Boil the potatoes in salted water for 20 minutes.
12. 12. Drain the potatoes and press them through a potato ricer while hot.
13. 13. Knead flour, eggs, and salt into the potatoes to form a dough.
14. 14. Bring plenty of salted water to a boil.
15. 15. Mix starch with cold water and add it to the hot water.
16. 16. With damp hands, form dumplings from the potato dough.
17. 17. Cook the dumplings in the hot water for 20 minutes.
18. 18. Wash the tomato and quarter it.
19. 19. Remove the seeds and dice the flesh.
20. 20. Remove the tough stems from the pointed cabbage and separate into leaves.
21. 21. Cut the leaves into thin strips.
22. 22. Blanch the cabbage strips for about 3 minutes in boiling salted water.
23. 23. Remove the cabbage and immediately shock it in ice-cold water.
24. 24. Heat about 2 tablespoons of goose fat in a pot.
25. 25. Sauté the pointed cabbage in it.
26. 26. Add the diced tomatoes.
27. 27. Season with salt and pepper.
28. 28. Let everything cook covered over low heat for about 12 minutes.
29. 29. Serve the goose legs on pre-warmed plates with some of the strained braising liquid.
30. 30. Place the cabbage and dumplings alongside.
31. 31. Garnish with sage leaves.

Nutrition per serving

• kcal: 404
• Protein: 22 g · Fett/Fat: 25 g · Carbs: 28 g