Summary

Ingredients

• 1 goose weighing at least 4.5 kg
• 3 apples as a filling
• 1 onion (s)
• 1 egg (s) for the dumplings
• 0.5 ½ head red cabbage
• 1 kg potato (s) for the dumplings
• Carrot
• celery
• leek
• garlic
• rosemary
• Lovage
• marjoram
• nutmeg
• salt and pepper
• Apple

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Instructions

1. Goose:
2. Remove fat and possibly feathers / keels, wing ends, salt and pepper well and rub with garlic and marjoram. Salt, pepper and marjoram inside and rub with garlic. Fill with the apples and sew up. In the roasting pan (open) breast down.
3. Fill the roasting pan with onions, carrots, celery, leek, garlic, 1 sprig of rosemary and water (approx. The lower third), add more if necessary.
4. Roast the bird for a total of 3 hours. Turn after 1.5 hours. Water every now and then, but make sure that no vegetables are left on the goose (otherwise they will burn).
5. Approx. 180-200 degrees hot air
6. Take the goose out of the roaster, pour the stock (for the sauce) through a sieve into a saucepan, skim off the fat and season with salt and pepper. Put the goose apples in the sauce, cook well again and thicken with flour or sauce thickener.
7. TRICK: the sauce gets a great color with a little caramel
8. Soup:
9. Cook the neck, stomach and wing tips of the goose with lovage, carrots, celery, onion, leek (keep some of everything) and vegetable stock for a good 2 hours. Put everything through a sieve, add some fresh vegetables and cook until the vegetables are soft.
10. Dumplings:
11. Boil the potatoes the day before. Grate the potatoes, knead 1 egg, flour (according to consistency), marjoram, nutmeg, pepper and salt. Shape dumplings and dip in boiling salted water, then let stand for 20 minutes without boiling.
12. Red cabbage:
13. Slice the cabbage, boil 1-2 apples, salt, vinegar, cloves, bay leaf, and some goose fat, possibly red wine. Cook until the red cabbage is soft.