Post from 8. December 2017
Goose with Red Cabbage
We at LifeStyle Hotel ERIKA, Hotel Neustift in the Stubai valley, have conjured up a delicious goose recipe, perfect for this time of year:
- 1 goose (roughly 3 ½ kg)
- seasoning, such as salt, marjoram, pepper
- some Maizena (corn starch) for thickening
- reduced vegetable stock
- 1 kg red cabbage & 1-2 grated apples
- seasoning: 1 tsp caraway, bay leaves, salt and pepper
- juice of one orange & 20 g sugar
- 1 cut onion
- some vinegar & vegetable stock
- some flour
- 1/8 l red wine & 50 g cranberry jam
Wash the goose, dab it dry and season both inside and out. Place the goose, including the wings and neck, in a skillet filled with 1 cm of water and roast in the oven at 100 °C for 30 minutes. Turn over the goose and then roast at 160 °C for 2 ½ hours, making sure to regularly baste the meat with the gravy. To make it extra crispy, roast the goose for an extra 10 minutes at 200 °C. Skim off the gravy and add vegetable stock, boil it down and add Maizena to thicken.
Season the finely chopped red cabbage and grated apples, combine with the orange juice, then cover and steep for at least two hours. Caramelise the sugar in lard and add the onion, roasting it before deglazing with vinegar. Combine with the cabbage mixture and pour in the vegetable stock. Stir and stew for 30 - 45 minutes, dust with flour, add the red wine and cranberry jam and serve hot.
The dish can be served with either dumplings or - for those who prefer a simpler approach - croquettes.