Roasted Goose with Red Cabbage and Potatoes

Ingredients

• 1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
• 1 kg (2.2 lbs) red cabbage, thinly sliced 1 kg (2.2 lbs) red cabbage, thinly sliced
• 4 tablespoons butter 4 tablespoons butter
• 2 onions, finely chopped 2 onions, finely chopped
• 4 apples, peeled, cored, and sliced 4 apples, peeled, cored, and sliced
• 4 tablespoons red wine vinegar 4 tablespoons red wine vinegar
• 4 tablespoons sugar 4 tablespoons sugar
• Salt and pepper, to taste Salt and pepper, to taste
• 1 kg (2.2 lbs) potatoes, peeled and quartered 1 kg (2.2 lbs) potatoes, peeled and quartered
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 teaspoons dried thyme 2 teaspoons dried thyme
• 2 teaspoons dried rosemary 2 teaspoons dried rosemary

Nutrition

• Calories (kcal / KJ): 600 kcal / 2510 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the goose thoroughly and pat it dry with paper towels. Season the goose generously with salt and pepper, both inside and out.
3. 3.
   In a large roasting pan, place the goose breast-side up and roast it in the preheated oven for about 3 hours, or until the internal temperature reaches 75°C (165°F).
4. 4.
   While the goose is roasting, prepare the red cabbage. In a large pot, melt the butter over medium heat. Add the onions and cook until they become translucent.
5. 5.
   Add the sliced red cabbage, apples, red wine vinegar, sugar, salt, and pepper to the pot. Stir well to combine all the ingredients. Cover the pot and let the cabbage simmer on low heat for about 1 hour, stirring occasionally.
6. 6.
   In a separate pot, boil the potatoes in salted water until they are tender. Drain the potatoes and set them aside.
7. 7.
   Once the goose is cooked, remove it from the oven and let it rest for about 20 minutes before carving.
8. 8.
   Increase the oven temperature to 220°C (425°F). In a large baking dish, toss the boiled potatoes with vegetable oil, dried thyme, dried rosemary, salt, and pepper. Roast the potatoes in the oven for about 30 minutes, or until they turn golden and crispy.
9. 9.
   Carve the roasted goose into serving portions and serve it alongside the red cabbage and roasted potatoes.

Treat your ingredients with care...

• Goose — To ensure a crispy skin, pat the goose dry before seasoning it with salt and pepper. Roasting the goose at a lower temperature for a longer time will result in tender meat.
• Red cabbage — Thinly slicing the cabbage ensures even cooking. Simmering it slowly with the other ingredients allows the flavors to meld together.
• Potatoes — Boiling the potatoes until they are tender but not mushy is key. Tossing them with oil and herbs before roasting gives them a crispy exterior.

Tips & Tricks

• For extra flavor, stuff the goose cavity with a mixture of apples, onions, and herbs before roasting.
• Baste the goose with its own juices every 30 minutes during roasting to keep it moist.
• To save time, prepare the red cabbage a day in advance and reheat it before serving.
• Serve the roasted goose with lingonberry sauce for a traditional Danish accompaniment.
• Leftover goose can be used in sandwiches or salads for delicious meals the next day.

Serving advice

Serve the roasted goose with a generous portion of red cabbage and crispy roasted potatoes. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the carved goose slices on a platter, surrounded by the vibrant red cabbage and golden roasted potatoes. Sprinkle some chopped parsley over the dish for a pop of color.