Entrée: Germany – Gänsebraten with Red Cabbage (Roast Goose with Red Cabbage)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 45 min

Total 3 hrs 35 min

Ingredients

1 whole goose, 8–11 lb (4–5 kg), giblets removed
2 apples, cored and quartered
1 onion, quartered
1 bay leaf
4 juniper berries (optional)
2 tsp caraway seeds
Salt and pepper to taste
1 lb / 500 g red cabbage, shredded
1 apple, peeled and grated (for cabbage)
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 g) brown sugar
3 / 4 cup (200 ml) apple juice or stock

Instructions

1. Preheat oven to 180°C (350°F). Prick goose skin, season inside and out with salt and pepper, and fill the cavity with apples, onion, bay leaf and juniper berries; truss.
2. Roast goose breast-side up on a rack for about 20–25 minutes per 500 g (approx. 2–2½ hours), removing excess fat periodically; roast until internal temperature reaches 74°C (165°F).
3. Meanwhile, make red cabbage: in a heavy pot, sauté shredded cabbage with a splash of goose fat or oil, add grated apple, vinegar, brown sugar, caraway seeds and apple juice, and simmer gently until tender (30–45 minutes).
4. Rest the goose for 15–20 minutes before carving. Serve slices of goose with braised red cabbage and pan gravy made from the roasting juices.