Roast Goose Served Twice with Apple, Red Cabbage and Dumplings

Preparation of the goose

Clean the goose inside and out, season and fill with the herbs. Tie the legs together and roast in the stove at about 200 °C for 2 1/2 to 3 hours. After about half an hour pour the water.

Preparation of red cabbage

Cut the red cabbage into tender strips and knead it thoroughly with all the ingredients except the spice bag. Add the spice bag and cook together on low heat for 30 minutes until soft.

Preparation of the apples

Mix all the ingredients together. Cut the top of the apples into small pieces, cut out the core and fill the apples with the remaining ingredients. Replace the lid and refrigerate the apples.

Before serving, roast in the oven at 220 degrees for 20 to 30 minutes, depending on the size.

Preparation of the grated dumplings

Grate the raw potatoes and squeeze them dry with a crockery stick.

Retain the settling cornstarch. Cool the cooked potato and grate it into the mixture. Season the potato mixture, add the egg and the maizena (cornstarch) and form into dumplings. Throw them into boiling salted water and steep for about 20 min.

For the sauce, reduce the strained stock with the red wine to about 1/3.

How to serve:

1st course: remove and divide the breasts, bring to the table with red cabbage and dumplings and the red wine sauce.

2nd course: Remove the legs and keep warm. Divide into four portions, serve boneless with the baked apple,

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