Oca con le Verze

Goose with Savoy Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

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.


  • tablespoons extra virgin olive oil
  • 50 g unsalted butter
  • 1


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.

Preheat the oven to 150°C.