OTHER LANGUAGES: deGerman

Roast goose with dumplings and red cabbage
Goose roast recipe with comprehensive instructions for the preparation of Martin goose and Christmas goose. Nine cooking videos and numerous tips are a great guide to cooking yourself. Prepare goose roast perfectly with tips from professional chef Thomas Sixt.
Servings Prep Time
4-6Portions 90Minutes
Cook Time Passive Time
140Minutes 100Minutes
Servings Prep Time
4-6Portions 90Minutes
Cook Time Passive Time
140Minutes 100Minutes
Ingredients
roast goose
  • 1pc gooseapprox. 3.5 kg
  • 5pc onionsfor the filling
  • 5pc applesfor the filling
  • 4tbs majoram
  • 1tsp salt
  • 1pinch black peppergrounded
  • 200ml vegetable broth
Roast goose sauce
  • 1pc cooked filling of gooseapple and onions from the roasted goose
  • 1pc crushed, cooked goose bones
  • 1pc offal and neck of gooses
  • 1 Roast set of baking tray and dark goose fat
  • 1l veal stockHow to make veal stock, veal sauce, veal jus
  • 1l Chicken broth or vegetable broth
  • 1pc potatoeraw to grate finely and thicken the goose sauce
  • 1pinch salt
  • 1pinch black peppergrounded
  • 60g cold butter
Serviettes – Bread Dumplings cooked in Aluminium Foil
  • aluminium foil
  • 120g Butter
  • 1pc onion
  • 1pinch salt
  • 1pinch black peppergrounded
  • 1pinch nutmeggrounded
  • 4-5pc chicken eggs
  • 1/2bunch parsley
Red cabbage or red cabbage for roast goose
  • 500g Red cabbage finely chopped
  • 100ml Chicken broth or vegetable broth
  • 120g apple puree
  • 3tbs cranberries
  • 150 ml dry white wine
  • 30ml balsamic vinegar
  • 1 pc onion
  • 1pc bayleafplace on onion
  • 1pc clovestick through bayleaf and onion
  • 1pinch salt
  • 1pinch pepper
Instructions
Prepare and prepare goose roast
  1. Defrost goose, wash, dry. Place the intestines such as liver, stomach, heart, throat and belly fat in an extra bowl.
  2. Prepare the filling: Peel and quarter the onion and place in a large bowl. Wash and cut the apples into quarters and add to the onions. Season the filling with salt, pepper and marjoram.
  3. Place the ready-to-cook goose dry spotted on a deep baking tray seasoned with salt and pepper, fold down the wings and give the goose a good stand. Place the filling in the abdominal cavity and fix the clubs crosswise into the incised abdominal lobes. Season the goose from the top with salt and pepper.
  4. Pour the vegetable stock into the goose, place in the cold oven and fry at 170 degrees Celsius hot air for 2-2.5 hours. After 30 minutes, pour the dripping over the goose, lightly prick the legs in the skin, then gently add salt to the goose after pouring. Repeat the watering of the goose with roast fat at least 4 times during the entire cooking time.
  5. Put the light goose fat from the baking tray in a bowl and later prepare goose fat from it. Let the cooked goose cool slightly and carve lukewarm – remove the legs and breasts and place on a baking tray with the skin up. Remove the rest of the meat from the goose with a small knife and use it later for goose broth. Place the whole filling in a saucepan, add the frying fat and dark goose fat from the baking tray. Add the rest of the filling to the pot.
  6. After the arrival of the guests, fry the goose pieces again lightly salted under the grill at approx. 230 ° C until crispy.
Sauce & Gravy for roast goose
  1. Place the prepared, finely chopped goose bones in the pot, where you will already find the roasted filling, the fresh apples and onion with marjoram (the rest of the filling) as well as the roast set from the baking tray. Now fill up with veal stock and vegetable stock and simmer for at least 2 hours, better up to 4 hours. Pass the sauce through a fine sieve, reduce the sauce to the desired taste and thicken with fresh, finely grated raw potato. Mix up the sauce, season to taste again and bring to the boil before serving and assemble with the butter.
Serviettes- Bread dumplings in aluminium foil
  1. Heat about 30 grams butter in a pot, add onion cubes and sauté until colourless. Add the milk, bring to the boil and season to taste with salt, pepper and nutmeg. Pour the milk and onion mixture over the bread cubes and mix well. Let the breadcrumbs cool down a little, then fold in the eggs and let the mixture steep for 15-20 minutes. Heat the remaining butter, prepare aluminium foil sheets, finely chop the parsley and mix into the hand-warm dumpling mixture. Flavour with nutmeg, salt and pepper. Brush the aluminium foil with butter generously, then divide the bread mass, beat the aluminium foil together and form even sausages – turning the ends together. Cook the napkins and bread dumplings in aluminium foil either over steam, in a steam cooker or in lightly boiling water for 40 – 50 minutes, depending on the thickness. Unpack the bread dumplings, keep them warm or wrap them in foil to keep them fresh. Just before serving, cut the hot dumplings into oblique slices and prepare them for serving. It is also possible to fry the dumpling slices in butter.
Red cabbage or red cabbage for roast goose
  1. Mix the finely chopped red cabbage with chicken stock, apple sauce, cranberries, white wine, balsamic vinegar as well as salt and pepper – knead the red cabbage well. The marinated red cabbage can now be marinated overnight in a pot in the refrigerator or prepared immediately. Before bringing to the boil, add the onion, halved and larded with bay leaf and clove. Bring the red cabbage to the boil with the lid on, then simmer lightly for 1.5-2.5 hours with the lid on, if necessary add some vegetable stock. Season the red cabbage to taste with salt and pepper and keep ready to serve hot.
Recipe Notes

10. Calories (kcal) Roast Goose with Dumplings and Red Cabbage, the Nutritional Values

Nutrition Facts
Roast goose with dumplings and red cabbage
Amount Per Serving
Calories 1848 Calories from Fat 1224
% Daily Value*
Total Fat 136g 209%
Saturated Fat 55g 275%
Polyunsaturated Fat 13g
Monounsaturated Fat 55g
Cholesterol 528mg 176%
Sodium 4100mg 171%
Potassium 2199mg 63%
Total Carbohydrates 29g 10%
Dietary Fiber 7g 28%
Sugars 12g
Protein 117g 234%
Vitamin A 65%
Vitamin C 166%
Calcium 21%
Iron 86%
* Percent Daily Values are based on a 2000 calorie diet.

11. Updates on Goose, Roast Goose and Side Dishes, vegetarian Christmas Goose

Based on a recent Facebook survey, I developed and created a recipe for vegetarian Christmas goose. Let yourself be inspired and do something good for yourself and the planet! Protect the climate & save geese: Recipe vegetarian goose – the roast goose as a vegan Christmas goose…

The preparation, the making of red cabbage, red cabbage bavarian style and german red cabbage I show in a detailed article with many pictures and step by step instructions. For the recipe red cabbage click here…

OTHER LANGUAGES: deGerman