Tender roast goose with crispy skin, braised apple red cabbage with fine spices, and classic Thuringian potato dumplings. The goose is slow-roasted in the oven until golden brown and juicy, while the pan juices are reduced with red wine and dark poultry stock to create a rich gravy. A traditional dish that perfectly highlights savory flavors and festive spice notes.
Ingredients
- 1
- 1 oven-ready goose (approx. 4-4.5 kg)
- Salt
- Pepper
- 3 tart apples (e.g., Elstar or Boskoop)
- 1 pot of marjoram
- 2 carrots
- 2 onions
- 1-2 tsp cornstarch
Method
- 1. Prepare & roast the goose: Pat the goose dry inside and out, season with salt, pepper, and mugwort, and roast slowly in the oven at 160 °C (with a little water in the dripping pan) for approx. 3–4 hours until the skin is crispy.
- 2. Prepare the red cabbage: Braise finely sliced red cabbage with shallots, apple pieces, red wine, vinegar, cinnamon, star anise, and cloves until soft.
- 3. Prepare the dumplings: Form potato dumplings according to package instructions or classically from cooked and grated raw potatoes with toasted white bread cubes, and let them simmer in boiling salted water until done.
- 4. Reduce the sauce & serve: Deglaze the goose pan drippings with a little poultry stock and red wine, reduce to a rich gravy, and serve the carved roast goose together with the red cabbage and dumplings.
