Roast goose with braised red cabbage, apples, prunes and chestnuts
In Germany the traditional Christmas dinner consists of a roast goose served with braised red cabbage, dried prunes, apples and chestnut.
Recipe for 4-6 people:
- 5kg female goose, trimmed
- 1 red cabbage
- 1 cup red wine vinegar
- 6 apples
- 1 tin of chestnuts
- 100g goose fat
- 1 cup brown sugar
- 1/2 raisins
- 2 cloves
- 5 black peppercorn
- 100g dried prunes
- 1 tablespoons grey sea salt
- 1/2 cinnamon stick
- 1 bay leaf
The day before, shred the red cabbage, put it in a cast iron pot with the goose fat, Brown sugar, peppercorn, cloves, cinnamon, red wine vinegar, raisins, two apples (peeled, cored and sliced) and sea salt. Mix well and leave over night.
Get your goose oven ready and roast it for 20 minutes and 15 minutes per kilos. Half way the cooking time add 4 apples, peeled, cored and cut in four, the prunes and the chestnut around the goose in the roasting tray.
Meanwhile, put the pot of red cabbage on a medium heat to cook for 2h30.
Serve the goose on a tray with the apples, prunes and chestnuts around it. Serve the cabbage on the side.
Suitable for pregnant women, nut free, lactose free, gluten free.
Get your goose oven ready and roast it for 20 minutes and 15 minutes per kilos. Half way the cooking time add 4 apples, peeled, cored and cut in four, the prunes and the chestnut around the goose in the roasting tray.
Meanwhile, put the pot of red cabbage on a medium heat to cook for 2h30.
Serve the goose on a tray with the apples, prunes and chestnuts around it. Serve the cabbage on the side.
Suitable for pregnant women, nut free, lactose free, gluten free.
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