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🍽️ Roast Goose with Savoy Cabbage and Bread Dumplings

2126 kcal · 30 min · 4 servings

Ingredients

• 4 kg kitchen-ready goose (1 kitchen-ready goose)
• salt
• pepper (from the mill)
• 2 sprigs mugwort
• 500 ml poultry stock
• 2 apples
• 2 carrots
• 200 g celery
• 1 parsley root
• 1 bay leaf
• 4 cloves
• 1 tsp peppercorns
• 4 onions
• 100 ml whipping cream
• 1 head savoy cabbage
• 4 oranges
• 2 tbsp butter
• salt
• nutmeg (freshly grated)
• 6 rolls
• 200 ml milk
• 1 shallot
• 0.5 bunch parsley
• 1 tbsp butter
• 2 eggs
• salt
• pepper
• nutmeg
• 3 tbsp butter

Instructions

1. 1. Thoroughly wash the goose inside and out.
2. 2. Pat the goose dry with a kitchen towel.
3. 3. Season the inside of the goose with salt, pepper, and the herbs.
4. 4. Halve the apples.
5. 5. Peel two onions and quarter them.
6. 6. Place the apples and onions inside the goose.
7. 7. Secure the opening of the goose with wooden skewers.
8. 8. Season the outside of the goose with salt and pepper.
9. 9. Place the goose breast-side down in a roasting pan or large casserole dish.
10. 10. Pour 200 milliliters of boiling water into the pan.
11. 11. Preheat the oven to 200 degrees Celsius.
12. 12. Roast the goose in the preheated oven on the middle rack for about 30 minutes.
13. 13. Wash the vegetables thoroughly.
14. 14. Remove the tough stems from the vegetables.
15. 15. Cut the vegetables into coarse cubes.
16. 16. Melt some goose fat in a pan.
17. 17. Fry the vegetables in the fat until browned.
18. 18. Remove the goose from the oven.
19. 19. Add the vegetables to the roasting pan.
20. 20. Pour some meat stock over the vegetables.
21. 21. Add the desired spices.
22. 22. Place the goose breast-side up on top of the vegetables.
23. 23. Braise the goose for about 2 hours.
24. 24. Baste the goose regularly with the pan juices.
25. 25. Add more meat stock if necessary.
26. 26. Remove the goose from the roasting pan.
27. 27. Pass the sauce and vegetables through a fine sieve.
28. 28. Defat the sauce by removing the floating fat.
29. 29. Stir cream into the sauce.
30. 30. Let the sauce simmer briefly.
31. 31. Season the sauce with salt and pepper to taste.
32. 32. Carve the goose into portions.
33. 33. Wash the savoy cabbage.
34. 34. Remove the tough stems from the savoy cabbage.
35. 35. Cut the savoy cabbage into thin strips.
36. 36. Peel the oranges.
37. 37. Cut out the orange segments.
38. 38. Collect the orange juice.
39. 39. Squeeze the remaining orange pulp.
40. 40. Blanch the savoy cabbage in boiling salted water for about 3 minutes.
41. 41. Shock the savoy cabbage with cold water.
42. 42. Let the savoy cabbage drain well.
43. 43. Sauté the savoy cabbage in hot butter.
44. 44. Deglaze the savoy cabbage with orange juice.
45. 45. Let the savoy cabbage simmer gently for about 5 minutes.
46. 46. Fold the orange segments into the savoy cabbage.
47. 47. Season the savoy cabbage with salt and nutmeg.
48. 48. Slice the bread rolls into thin slices.
49. 49. Place the bread slices in a bowl.
50. 50. Pour warm milk over the bread slices.
51. 51. Let the bread soak for about 30 minutes.
52. 52. Peel the shallot.
53. 53. Finely chop the shallot.
54. 54. Pick the parsley leaves off the stems.
55. 55. Finely chop the parsley.
56. 56. Take half of the chopped parsley.
57. 57. Add the parsley and shallot to the bread slices.
58. 58. Mix the ingredients well.
59. 59. Add an egg.
60. 60. Knead a loose dough.
61. 61. Season the dough with salt, pepper, and nutmeg.
62. 62. Wet your hands with water.
63. 63. Shape a roll from the dough.
64. 64. Wrap the roll in a clean cloth.
65. 65. Tie the ends of the cloth with kitchen twine.
66. 66. Place the roll in boiling salted water.
67. 67. Cook the roll over medium heat for about 20 minutes.
68. 68. Avoid vigorous boiling.
69. 69. Remove the roll from the cloth.
70. 70. Slice the roll.
71. 71. Sauté the dumpling slices in hot butter.
72. 72. Serve the dumplings with the goose and savoy cabbage.

Nutrition per serving

• kcal: 2126
• Protein: 94 g · Fett/Fat: 175 g · Carbs: 47 g