I love this dish because the Savoy cabbage absorbs all of the flavours while it cooks with the goose. Savoy cabbage is a typical accompaniment in Lombardian cooking – I also really like it braised with pork ribs. Goose prepared this way is also popular in nearby Piedmont, as well as in the Italian-speaking Swiss canton of Ticino.
Place the olive oil and butter in a large ovenproof frying pan over high heat. When the butter melts, add the onion and celery and cook for 5 minutes or until they start to soften. Stir in the tomato, bay leaf and salt to taste, then set aside.