Goose with Red Cabbage and Potato Dumplings in Good Bavarian Style

(203 votes)
Total Time Icon
Total time: 45 min
Preparation Time Icon
Prep time: 45 min
Yield Icon
Enough for 6 people

🍓 Ingredients

  Salt and pepper
1 Goose approx. 3 kg
3 Rolls old baked (rolls)
1 Apple
2 Eggs possibly 3 also more
10 Chestnuts (chestnuts) also more
  Mugwort allspice nutmeg
1 tablespoon Grated horseradish
1 Apple
1 head Red cabbage ca 1kg
1 small Onion
5 Prunes
10 Cloves
2 tablespoons Lard
2 tablespoons Vinegar
2 Bay leaves
1 pinch Cinnamon
5 Juniper berrys
1/4 liter Broth
1 1/2 kilograms Potato
2 teaspoons Sugar

🍽 Instructions

The goose

Wash the ready-to-cook goose, dab dry, rub inside and out with salt and pepper, although it may already be strong on the inside, sew up the neck, fill with the stuffing, sew up the back and place breast down in the roaster filled 2 fingers high with water.

Put lid on, place in oven preheated to 225°.

Allow to steam for ½ to ¾ hour (depending on size of goose) with lid closed.

Then remove the lid, reduce heat to 200° and continue roasting for a good 2 hours, basting diligently and removing fat from the roasting stock.

If necessary, add water, because the dumplings need sauce.

In the last half hour, turn the breast upwards. When the goose is cooked (needle test), remove from the roaster and keep warm. Drain the roast stock, skim off fat again if necessary, season to taste and thicken with potato flour. The stuffing: Cook the stomach, heart, neck, feet (if any) and wing tip in a little water until done. There should be 1 cup of broth left, set it aside.

Boil the chestnuts for 10 minutes, rinse, peel.

If dried chestnuts can be used, simmer on low heat for 10 min.

Remove the meat and grind it with the stomach and heart, fry the liver briefly, dice it, cut the rolls into flakes, grate the apple, beat in the eggs and mix everything together, add the horseradish and season heartily with mugwort, salt, pepper, (freshly) grated nutmeg and allspice. Stuff into the goose together with the chestnuts.

Note: The mugwort helps digest fat, it should not be skimped on. The blue cabbage (red cabbage): Slice the cabbage, heat the lard in a saucepan, add the red cabbage, braise briefly, deglaze with the broth from the goose giblets, add the vinegar. Wash the apple, do not peel, cut into eighths, remove the core, peel the onion, lard with the cloves and add to the cabbage, add juniper berries, plums, bay leaf and sugar and cook… Potato dumplings: Peel the potatoes, grate them in water, squeeze them well in a kitchen towel (rinse well beforehand, otherwise the potatoes will taste like fabric softener), let the starch settle in the water, carefully drain the water and add the starch to the potatoes.

If the mass is too soft, add more potato flour (not too much, otherwise there will be rubber – potato dumplings), salt. Form dumplings with wet hands and put them into boiling water.

Make sure that the dumplings do not stick to the bottom of the pot. Allow to steep for about 20 minutes.

When the dumplings are done, they float to the top and turn. The toasted bread crumbs, which are always pressed in, should bind too much liquid in the dumpling! I don’t know if they really improve the taste, because I never don’t like them at all, which is why I’m their opponent. With proper timing, everything is finished together and there is still time in between for a ‘demi Bouteille’ of red wine, e.g. a samtroter Würtemberger.

📊 Nutrition Facts

Nutritional values per serving:


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