Christmas goose with apples and stewed cabbage
Cooking time:
3 hours 30 minutes
Active time:
50 minutes
Complexity:
Pro
Need to marinate at night
Goose does not tolerate haste and fuss when cooking, requires long preparation and slow baking. But the result is a truly luxurious festive dish. For a side dish, we recommend cooking stewed cabbage, adding a little fat from the goose to it - this is a classic and very tasty combination.
A little tip: do not throw away the fat after baking the goose, but strain it, pour it into a jar with a lid and put it in the refrigerator. Such fat is calmly stored for up to six months, it is good to use it for additional taste instead of oil when stewing vegetable stew, cabbage, when baking potatoes and other root vegetables .
5
Recipe "Christmas goose with apples and stewed cabbage"
Ingredients for 6 servings
goose carcass frozen
3-3.5 kg
apples green
3 pcs.
dried apricots
100 g
white cabbage
400 g
onion red
1 pc.
honey
1 tbsp. spoon
cider
100 ml
soy sauce
1 tbsp. spoon
caraway seeds
1 tsp
allspice peppercorns
4-5 pcs.
apple vinegar
1 tbsp. spoon
bay leaf
3-4 pcs.
cane sugar
1 tbsp. spoon
salt
to taste
Step 1/11
Defrost the goose in the refrigerator for 24 hours.
Step 2/11
Wash the bird under running water, dry, burn the rest of the feathers with a candle or burner. Rub the goose with salt.
Step 3/11
Mix together the cider, soy sauce and honey.
Step 4/11
Inject the resulting mixture under the skin of the bird using a culinary (or ordinary medical) syringe. Leave the goose to marinate overnight.
Step 5/11
Cut the apples into quarters, removing the core, rinse the dried apricots. Fill the bird with apples and dried apricots.
Step 6/11
Fasten the edges of the hole with toothpicks. Place the goose on a baking sheet (without parchment) breast down.
Step 7/11
Preheat the oven to 200 ° C in top-bottom mode. Place the goose tray in the oven and bake for 40 minutes. Then lower the temperature to 170-180 ° C and simmer for another hour.
Step 8/11
While the goose is baking, it's time to make a side dish. Cut the red onions into feathers, finely chop the cabbage.
Step 9/11
In a thick-walled pan, fry the onion on a small amount of fat from the goose until golden. Add cabbage, vinegar, salt, sugar and spices, simmer for 20-25 minutes until tender over medium heat, covered.
Step 10/11
Turn the goose on its back and bake for another 40 minutes, occasionally pouring it with the released fat from the baking sheet. Turn off the oven and leave the goose for 15-20 minutes.
Step 11/11
Serve the goose hot with the stewed cabbage. If desired, you can supplement the dish with boiled potatoes.
Ingredients for 6 servings
goose carcass frozen
3-3.5 kg
apples green
3 pcs.
dried apricots
100 g
white cabbage
400 g
onion red
1 pc.
honey
1 tbsp. spoon
cider
100 ml
soy sauce
1 tbsp. spoon
caraway seeds
1 tsp
allspice peppercorns
4-5 pcs.
apple vinegar
1 tbsp. spoon
bay leaf
3-4 pcs.
cane sugar
1 tbsp. spoon
salt
to taste
Nutritional value per 100 g
Calories
266 kcal
Proteins
14 g
Fats
22 g
Carbohydrates
5 g
Saturated fat
6 g
Dietary fiber
1 g
Added sugar
1 g
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