Roast Goose with Red Cabbage & Lokše

Name: Roast Goose with Red Cabbage & Lokše (Nadívaná husa/Hus s plnkou)
Cuisine: Czech
Ingredients: 1 goose, about 3 kg/6 lb/9 oz; 500 g/1¼ lb potatoes, unpeeled; 115 g/4 oz/½ cup butter or goose fat, melted; 115 g/4 oz/½ cup butter or goose fat, melted; 1 kg/2¼ lb red cabbage, thinly sliced; 1 onion, peeled and finely chopped; 60 ml/4 tbsp vegetable oil; 30 g/1¼ oz/generous 2 tbsp caster (superfine) sugar; 5 ml/1 tsp caraway seeds; 15 ml/1 tbsp plain (all-purpose) flour; 30 ml/2 tbsp white vinegar; salt and ground black pepper; salt and ground black pepper

Nadívaná husa/Hus s plnkou

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

Goose is a favourite Christmas dish in both Republics and, because it is expensive, is only made for special occasions. It is delicious with Bohemian red cabbage and Slovak lokše, combining the tastes of both cultures in one meal.

Ingredients

1 goose, about 3 kg/6 lb/9 oz

Europe
Slovakia
Czech Republic
Bohemia
Main course
Christmas
Eastern Europe

Method

Preheat the oven to 190°C/375°F/Gas 5. Pour boiling water over the goose and pat dry with kitchen paper inside and out. Rub the salt and pepper over the skin and on the inside. Sprinkle the caraway seeds over the outside.
Pierce the skin, not the meat,