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🥗 Glossy Christmas Goose with Red Cabbage Pomegranate Salad and Silk Dumplings

1682 kcal · 30 min · 4 servings

Ingredients

• Goose, ready for the kitchen 4,2 kg 1 pc.
• Salt 1 tbsp
• Apples, red 6 pcs.
• Onions, yellow 3 pcs.
• Cinnamon 0.5 tsp
• Coriander, ground 0.5 tsp
• Organic Lemon 1 pc.
• Pepper, black ground 1 tsp
• Red cabbage, fresh 750 g
• Apple cider vinegar 5 tbsp
• Rapeseed oil 5 tbsp
• Mustard 2.5 tsp
• Sugar 2.5 tsp
• Pomegranate 1 pc.
• Parsley, fresh 0.5 bunch
• Honey 4 tbsp
• Soy sauce 4 tbsp
• Balsamic vinegar, dark 2 tbsp
• Silk dumplings 12 pcs.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius (top and bottom heat).
2. 2. Pat the goose dry on the inside with kitchen paper.
3. 3. Rub the inside of the goose with salt.
4. 4. Remove the goose's fat gland.
5. 5. Cut 4 apples into large chunks.
6. 6. Cut 3 onions into large chunks.
7. 7. Mix the apple and onion pieces with 0.5 teaspoon of cinnamon.
8. 8. Add 0.5 teaspoon of coriander to the mixture.
9. 9. Grate some fresh lemon zest and add it to the mixture.
10. 10. Season the filling with 1 teaspoon of salt.
11. 11. Season the filling with pepper to taste.
12. 12. Fill the spice mixture into the goose's abdominal cavity.
13. 13. Close the opening of the goose with kitchen twine or toothpicks.
14. 14. Place the goose breast-side down in a roasting pan.
15. 15. Pour 200 milliliters of water into the roasting pan.
16. 16. Cook the goose in the preheated oven for approx. 3.5 hours.
17. 17. Turn the goose halfway through the cooking time.
18. 18. Wash the red cabbage under running water.
19. 19. Quarter the red cabbage.
20. 20. Remove the core from the red cabbage.
21. 21. Shred the red cabbage finely or chop it small.
22. 22. Quarter the remaining 2 apples.
23. 23. Remove the cores of the apples.
24. 24. Cut the apples into thin sticks.
25. 25. Whisk apple cider vinegar, rapeseed oil, mustard, sugar, salt, and pepper in a large bowl to make a dressing.
26. 26. Mix the red cabbage with the dressing.
27. 27. Knead the cabbage vigorously with your hands.
28. 28. Add the apple wedges to the red cabbage.
29. 29. Let the salad marinate covered for at least 2 hours.
30. 30. Halve the pomegranate.
31. 31. Remove the seeds from the pomegranate.
32. 32. Wash 0.5 bunch of parsley.
33. 33. Shake the parsley dry.
34. 34. Finely chop the parsley.
35. 35. Fold in the pomegranate seeds and parsley shortly before serving.
36. 36. Whisk honey, soy sauce, and balsamic vinegar in a small bowl.
37. 37. Brush the goose with the mixture several times during the last 30 minutes of cooking time.
38. 38. Bring approx. 4 liters of salted water to a boil in a large pot.
39. 39. Add the silk dumplings to the boiling salted water.
40. 40. Let the silk dumplings cook for approx. 20 minutes without a lid.
41. 41. Remove the goose from the roasting pan shortly before serving.
42. 42. Skim the fat from the roasting juices.
43. 43. Reduce the roasting juices if necessary.
44. 44. Arrange the goose on plates as desired with some filling.
45. 45. Serve the silk dumplings alongside.
46. 46. Serve a generous portion of red cabbage pomegranate salad alongside.
47. 47. Pour some roasting juices over the meat.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 1682
• Protein: 45 g · Fett/Fat: 99 g · Carbs: 143 g