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🍽️ Crispy Goose with Red Cabbage and Dumplings

950 kcal · 30 min · 4 servings

Crispy Goose with Red Cabbage and Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 150 degrees the day before.
  2. 2. Wash the apples and remove the core.
  3. 3. Rinse the goose cold.
  4. 4. Season the goose inside and out with salt and pepper.
  5. 5. Stuff the spice mixture and apples into the breast cavity.
  6. 6. Poke holes in the skin on the sides and under the legs with a fork or skewer.
  7. 7. Place the goose in a roasting pan and add the broth.
  8. 8. Cover the roasting pan and place it in the oven.
  9. 9. Roast the goose for one and a half hours.
  10. 10. Baste the goose repeatedly with the pan juices during cooking.
  11. 11. Remove the goose from the oven and set it aside.
  12. 12. Skim the excess fat from the pan juices.
  13. 13. Let the goose, the skimmed fat, and the pan juices cool down.
  14. 14. Peel the onion and dice it finely.
  15. 15. Heat one tablespoon of the goose fat in a pot.
  16. 16. Sauté the onion cubes in the fat until translucent.
  17. 17. Deglaze the onions with about 500 milliliters of the cooled pan juices.
  18. 18. Bring the sauce to a brief boil.
  19. 19. Season the sauce with salt and pepper.
  20. 20. Let the sauce cool down.
  21. 21. Remove the outer leaves from the red cabbage.
  22. 22. Halve the cabbage head and remove the core.
  23. 23. Slice the cabbage halves into thin strips.
  24. 24. Wash the apples for the red cabbage and quarter them.
  25. 25. Remove the core from the apple quarters.
  26. 26. Peel the apples and cut them into small pieces.
  27. 27. Heat ghee in a pot.
  28. 28. Add the apple pieces to the hot ghee.
  29. 29. Sprinkle the apples with sugar.
  30. 30. Caramelize the apples slightly.
  31. 31. Add the sliced red cabbage to the pot.
  32. 32. Sauté the vegetables briefly.
  33. 33. Peel the onion for the red cabbage.
  34. 34. Stab the onion with the spices.
  35. 35. Drizzle the red cabbage with vinegar.
  36. 36. Add wine and water to the red cabbage.
  37. 37. Cover the pot.
  38. 38. Cook the red cabbage over low heat for 40 minutes.
  39. 39. Preheat the oven to 225 degrees the next day.
  40. 40. Melt two tablespoons of goose fat in a roasting pan.
  41. 41. Place the prepared goose in the roasting pan.
  42. 42. Roast the goose in the oven for one hour.
  43. 43. Baste the goose repeatedly while roasting.
  44. 44. Cook the dumplings according to the package instructions.
  45. 45. Heat butter in a frying pan.
  46. 46. Toast the breadcrumbs golden yellow in the butter.
  47. 47. Reheat the red cabbage.
  48. 48. Reheat the sauce.
  49. 49. Arrange the goose with the side dishes on a large platter.
  50. 50. Drizzle the goose with some pan juices.
  51. 51. Sprinkle the toasted breadcrumbs over the finished dumplings.
  52. 52. Serve the dish with the red cabbage and sauce.
  53. 53. Cut the rolls into small cubes.
  54. 54. Fry the bread cubes in hot butter until golden yellow.
  55. 55. Grate the potatoes finely or press them through a potato ricer.
  56. 56. Mix the potatoes with potato flour, salt, and nutmeg.
  57. 57. Pour half a cup of hot water into the potato mixture.
  58. 58. Add the eggs.
  59. 59. Work everything into a smooth dough.
  60. 60. Lightly moisten your hands with flour.
  61. 61. Shape the dumplings into balls with a diameter of about 6 to 7 centimeters.
  62. 62. Press about one teaspoon of the toasted bread cubes into the center of each dumpling.
  63. 63. Place the dumplings in about two liters of boiling salted water.
  64. 64. Let the dumplings simmer for about 20 minutes.
  65. 65. Ensure that the water does not boil vigorously during cooking.

Nutrition per serving