German Christmas Roast Goose with Red Cabbage

Name: German Christmas Roast Goose with Red Cabbage (Gänsebraten mit Apfeln und Rotkohl)
Cuisine: German
Ingredients: 1 goose; 2-3 large tart apples, peeled, quartered and cored; 2-3 onions, chunked; 2-3 onions, chunked; 1 stem of wormwood or a sprig of sage; 1 stem of wormwood or a sprig of sage; 1 small red cabbage, shredded finely; 5 cups / 1.25 liters stock or water; 5 cups / 1.25 liters stock or water; ½ cup / 125 ml vinegar; 3 tablespoons brown sugar; ½ teaspoon salt; Pepper; 2-3 cloves; 1 large onion, chopped; 1 large tart apple, peeled and chopped

Gänsebraten mit Apfeln und Rotkohl

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

A goose, an obdurately seasonal bird, weighing between 9 and 12 lbs / 4-5.5 kg, that is fattened up for the Christmas market is enough for 6 people. It‘ll serve 8 if you stuff the neck and roast it alongside: fill the empty neck skin with a herby minced pork and bread stuffing bound with egg.

Ingredients

The bird

1 goose
2-3 large tart apples, peeled, quartered and cored
2-3 onions, chunked</

Europe
Germany
Main course
Gluten-free
Christmas

Method

Wipe the bird and trim off excess fat from the interior cavity. Tie two pieces of this fat over the bird’s breast. Preheat the oven to 350°F / 180°C / Gas 4.
Stuff the goose with the apples, onions, and the cloves, tucking the wormwood or the sage in t