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Red cabbage for baked goose

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Ingredients

Adjust Servings:
1 head Red cabbage
2 Apple
200ml Orange juice juice from 2 oranges
250 ml Red wine
250 ml Water wine or broth
Spices:
2 leaves Bay leaf
1 stick Cinnamon
3 Juniper berries
1 tbsp Cumin seeds
to taste Salt
Other:
2 tbsp Honey to taste
2 tbsp Cranberry jam
3 tbsp Extra virgin olive oil

Red cabbage for baked goose

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 2 h 15 min
  • Serves 4
  • Easy

Ingredients

  • Spices:

  • Other:

Directions

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Every year in November in Vienna, Ganslessen takes place, that is, in restaurants and at home they traditionally eat baked goose. It is served with red cabbage stewed in red wine with orange juice and spices, dumplings (not an option for me), sometimes caramelized chestnuts (delicious). This tradition is associated with St. Martin’s Day (November 11), whose fate, according to legend, is associated with geese:).

Today we will focus on the side dish, stewed red cabbage because it really deserves your attention!

With a goose, everything is quite simple. Take a goose, coat it with salt, pepper and/or caraway seeds, heat the oven to 130 degrees Celsius, place a baking sheet with water and put the goose on a wire rack and bake for about 4 hours. Mix honey with the goose juice between 15 to 20 minutes before it is ready, grease the skin and bake the goose until golden brown. This baking is a 100% success, meat and legs and breasts will be soft and will not dry out.

Bon appetit!

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Steps

1
Done

Chop the cabbage thinly, do not smash it. Add 250 ml of red wine, spices and orange juice. Mix it and let stand at room temperature for 1 hour.
Then, together with the juice, transfer to a saucepan with a thick bottom, bring to a boil, simmer over low heat under a lid until cabbage is soft (about 1 hour).

2
Done

If the cabbage is ready and there is still moisture at the bottom, increase the heat and evaporate the moisture. Add cranberry jam, honey, salt and olive oil to taste and mix it.
The cabbage is ready, serve it with the baked goose.

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