← All recipes

🍽️ Crispy Roast Goose with Red Cabbage and Potatoes

801 kcal · 30 min · 4 servings

Ingredients

• 1400 g red cabbage (approx. 2 heads)
• 2 oranges
• salt
• 3 tbsp white wine vinegar
• 6 cloves
• 1 bay leaf
• 5 kg goose (4,5–1 goose)
• pepper
• 1 tbsp dried mugwort
• 2 bunches parsley
• 1 l poultry broth
• 2 tbsp rapeseed oil
• 250 ml red grape juice
• 2 tsp honey
• 3 tsp cornstarch
• 1.5 kg potatoes

Instructions

1. 1. Remove the outer leaves from the red cabbage.
2. 2. Quarter the cabbage heads and cut out the hard core generously.
3. 3. Wash the cabbage and shake the leaves well to dry them.
4. 4. Cut or shred the cabbage into very fine strips.
5. 5. Place the cut cabbage into a large bowl.
6. 6. Halve the oranges and squeeze out the juice.
7. 7. Mix the orange juice with one level teaspoon of salt, two tablespoons of vinegar, cloves, and bay leaves.
8. 8. Pour the marinade over the cabbage and mix everything well.
9. 9. Cover the bowl and let the cabbage marinate in the refrigerator for at least eight hours.
10. 10. Remove all visible fat from the goose.
11. 11. Rinse the goose and pat it dry with kitchen paper.
12. 12. Season the cavity with salt, pepper, and wormwood.
13. 13. Wash the parsley and shake it dry.
14. 14. Place the parsley along with the stems into the goose's cavity.
15. 15. Place the goose breast-side down in a large roasting pan or baking dish.
16. 16. Pour 500 milliliters of broth into the dish.
17. 17. Preheat the oven to 150 degrees Celsius (convection 130 degrees Celsius, gas level 1 to 2).
18. 18. Place the dish on the lowest rack and roast the goose for 4.5 to 5 hours.
19. 19. Pierce the skin around the legs and breast repeatedly with a meat fork during the roasting time.
20. 20. This allows the fat to render out.
21. 21. Turn the goose several times during the roasting time.
22. 22. Baste the goose regularly with the roasting juices.
23. 23. Add more broth if necessary.
24. 24. Drain the red cabbage in a sieve about one hour before the end of the roasting time.
25. 25. Catch the drained marinade in a bowl.
26. 26. Heat oil in a large, wide pot.
27. 27. Sauté the drained red cabbage for five minutes.
28. 28. Season the cabbage lightly with salt and pepper.
29. 29. Top up the collected marinade with grape juice to 450 milliliters.
30. 30. Pour the liquid over the cabbage.
31. 31. Bring everything to a boil.
32. 32. Let the cabbage cook covered on low heat for about 45 minutes.
33. 33. The cabbage should be just tender.
34. 34. Season the cabbage with salt, honey, and remaining vinegar.
35. 35. Remove the goose from the roasting pan and place it on a baking sheet.
36. 36. Preheat the oven to 225 degrees Celsius (convection 200 degrees Celsius, gas level 3 to 4).
37. 37. Roast the goose on the lowest rack for about 20 minutes until brown and crispy.
38. 38. Turn the goose at least once during this process.
39. 39. Peel the potatoes and wash them.
40. 40. Boil the potatoes in salted water for 20 to 25 minutes depending on size.
41. 41. Pour the roasting juices into a fat separator in portions.
42. 42. Wait briefly until the sauce and fat separate clearly.
43. 43. Carefully pour the defatted sauce into a pot.
44. 44. Bring the sauce to a boil.
45. 45. Thicken the sauce with starch if desired.
46. 46. Season the sauce with salt and pepper.
47. 47. Drain the potatoes.
48. 48. Transfer the potatoes to a bowl and keep them warm.
49. 49. Carve the crispy roasted goose.
50. 50. Cut the breast and legs off the bones.
51. 51. Slice the breast.
52. 52. Halve the legs.
53. 53. Serve the goose roast with sauce, red cabbage, and salted potatoes.

Nutrition per serving

• kcal: 801
• Protein: 36 g · Fett/Fat: 63 g · Carbs: 23 g