Ingredients

Adjust Servings:

	1 head of Red cabbage
	2 Apple
	200 ml of Orange juice Juice made of two oranges
	250 ml of Red wine
	250 ml of Water Wine or broth
	Spices:
	2 Bay leaf
	1 stick of Cinnamon
	3 Juniper berries
	1 tbsp. of Caraway seeds
	to taste Salt
	Other:
	2 tbsp. of Honey to taste
	2 tbsp. of Cranberry jam
	3 tbsp. of Extra Virgin olive oil

Red cabbage for baked goose

Name: Red cabbage for baked goose
Yield: 4
Cuisine: Austrian
Ingredients: Red cabbage: 1 head of; Apple: 2; Orange juice: 200 ml of; Red wine: 250 ml of; Water: 250 ml of; Bay leaf: 2; Cinnamon: 1 stick of; Juniper berries: 3; Caraway seeds: 1 tbsp. of; Salt: to taste; Honey: 2 tbsp. of; Cranberry jam: 2 tbsp. of; Extra Virgin olive oil: 3 tbsp. of

Features:

Cuisine:

Austrian

2 h 15 min
Serves 4
Easy

Ingredients

1 head of Red cabbage
2 Apple
200 ml of Orange juice
Juice made of two oranges
250 ml of Red wine
250 ml of Water
Wine or broth
Spices:
2 Bay leaf
1 stick of Cinnamon
3 Juniper berries
1 tbsp. of Caraway seeds
to taste Salt
Other:
2 tbsp. of Honey
to taste
2 tbsp. of Cranberry jam
3 tbsp. of Extra Virgin olive oil

Directions

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) and 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 it to a boil and simmer over low heat under a lid until cabbage is soft for 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.