Goose on Cabbage with Bread Dumplings

Season the goose with salt from the inside, then roast in the stove at 225 °C for 20 minutes, then turn the heat down to 80 °C and slow cook for 10 hours.

Before serving, turn up the heat to 225 °C, if possible add the grill and grill the goose for 10 to 15 minutes.

For the bread dumplings, sauté the shallots and dried meat in oil until soft. Mix in the yolks, white bread cubes, milk and parsley. Season with salt, pepper and nutmeg. Stir the butter until creamy and mix in as well. Cover and let stand in the refrigerator for about ¼ hour. Form 3-4 cm large dumplings from the mixture with lightly floured hands. Boil them for about 10 minutes in salted water, uncovered, at low temperature.

For the cabbage, clean the cabbage and tear it into coarse pieces. Put the milk and whipping cream in a saucepan and season with salt and pepper. Bring the milk-cream mixture to a boil, then add the cabbage and bring to a boil as well, then let it simmer for 5 minutes.

Carve the goose and serve with bread dumplings and cabbage.

Related Recipes:

Stuffed Goose Leg with Red Cabbage and Chestnut Puree – BerlinRemove the goose legs and finely chop the bones. For the filling, cut the bread into small cubes and soak in... Goose Liver Dumplings on Elder CabbageFor goose liver dumplings on elder cabbage, first prepare the goose liver dumplings: To do this, peel and... Roast Goose with Apple Stuffing and Potato DumplingsApple stuffing: For the stuffing, mix all ingredients together in the order listed. Roast goose: Preheat the... Stuffed Martin Goose1. season the ready-to-cook goose with pepper on the outside and inside. Cook the stuffing. To do this, rinse... Goose Legs with Cherry Red CabbageFor the purchase: The goose legs should weigh about 500 grams each. For preparation, you should have bay... Goose According to Kurt JägerA wonderful recipe with red wine! Cut off the wings of the whole just below the wing joint. Stuff apples... Spicy Goose Legs with Parsnips Wrapped in Bacon From the Hot Air FryerFor the spicy goose legs with parsnips wrapped in bacon, cut the goose legs in half at the joint and remove... Oie Rotie d’Anvers – Roast Goose From AntwerpRemove the goose and the fat, remove the bean-sized gland from the rump. Rinse the goose, pat dry, rub the... Stuffed White CabbageRemove the stem from the cabbage head with a sharp kitchen knife. In a large saucepan, bring salted water to a... False Stuffed Goose NeckFor the False Stuffed Goose Neck, carefully peel the skin from the goose breast so that it does not tear. Make...