ReceptnaptárGänsebraten mit Rotkohl und Klößen (roast goose with red cabbage and dumplings)
Gänsebraten is the heart of the German Christmas and St Martin’s Day (11 November) feast: crisp-skinned goose, braised red cabbage and potato dumplings. The key to slow roasting is patience, and a goose roasting in the oven calls everyone to the table. Such a dinner is one of the highlights of the season.
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Method
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- Wash the goose, dry it and season inside and out with salt and pepper, then stuff with apples, onions and marjoram.
- Place it breast-side up on a rack in a roasting tin, pour the stock underneath and roast at 160 °C for 3-3.5 hours, basting occasionally with its own fat.
- For the last half hour, raise the heat to 200 °C so the skin turns golden and crisp.
- Shred the red cabbage and fry it in goose fat with the onion, then add the diced apples, sugar, vinegar or wine, cloves and bay leaf and cook covered for 45-60 minutes until tender.
- Prepare the dumplings according to the package or your own recipe.
- Let the roasted goose rest for 15 minutes, then carve; strain the juices and skim the fat off them.
- Serve the goose with red cabbage, dumplings and gravy.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Leave the goose uncovered in the fridge for a day before cooking, so the skin is drier and crisps better.
- Prick the skin at the fat layer (but not down to the meat) so the fat can drain.
- Save the goose fat, as it is excellent for roast potatoes and on bread.
Frequently asked questions
When is goose traditionally eaten?
On St Martin’s Day (11 Nov), at Christmas and on other holidays; autumn and winter are the traditional season.
How much goose per person?
A 4 kg goose serves about 6, counting bone and fat.
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