Goose with cabbage is a classic of home cooking. Goose is one of the symbols of the most festive month of January. New Year's and Christmas feasts are not complete without poultry dishes, but the goose is the undisputed leader. Traditionally, for the holidays, the whole goose carcass is cooked, stuffed with some filling, for example, soaked or sour apples, prunes, salted mushrooms, chestnuts, tangerines, rice with raisins and even pork. Gusyatina is a seasonal product and should be enjoyed after the holidays. Poultry, even if it is oily, is very healthy, not to mention that it is delicious. After the holidays, weekdays come and there is not so much time for cooking the stuffed goose carcass. In this case, you can cook the goose in portions with another wonderful winter product, sauerkraut. Sauerkraut is one of the leaders in vitamin C content and one of the best companions for goose. To cook a goose with sauerkraut, as for any goose dish, choose a young goose, moderately fat, weighing no more than 3 kg.
Pick your recipe
You will need
-
- Goose - 1 carcass
- 2.5 -3 kg
- Sauerkraut - 1 kg
- Bacon - 150 g
- Onions - 2 medium onions
- Allspice - 10 peas
- Juniper Berries - 10 pcs.
- Goose meat
Instruction manual
1
Cut the carcass of a young goose into small portioned portions. Chop the goose fat very finely.
Cut the onion into thin half rings, cut the bacon into thin strips.
2
Melt the goose fat in the goose bowl over medium heat, remove the greaves. Put the pieces of goose carcass into the goose bowl and fry them in goose fat over high heat until a crust appears.
3
After that, put them on a plate. Add bacon and onion to fat and fry for 5 minutes.
4
Put sauerkraut, allspice and juniper in the gooseberries. Top the goose pieces, pour 2 cups of salted water. Cook in the oven under a tightly closed lid for 2.5 hours at a temperature of 170 ° C.
note
Water should not be salted, but slightly salted.
Useful advice
Add water as needed while cooking.