Goose with cabbage is a classic of home cooking. The 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, a whole goose carcass is prepared, stuffed with some kind of filling, for example, pickled or sour apples, prunes, salted milk mushrooms, chestnuts, tangerines, rice with raisins and even pork. Goose meat is a seasonal product and should be enjoyed after the holidays. Poultry, even if it is fatty, is very healthy, not to mention delicious. After the holidays, weekdays come and there is not much time for cooking a stuffed goose carcass. In this case, you can cook the goose in portions along 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.
It is necessary
-
- 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 maker
Instructions
Step 1
Cut the young goose carcass into small portions. Chop the goose fat very finely.
Cut the onion into thin half rings, cut the bacon into thin strips.
Step 2
Melt the goose fat in a goose pan over medium heat, remove the greaves, place the goose pieces in the goose pan and fry them in the goose fat over high heat until crusty.
Step 3
Then transfer them to a plate, add bacon and onions to the fat and cook for 5 minutes.
Step 4
Put sauerkraut, allspice and juniper in a roaster pan. Top with pieces of goose, pour in 2 cups of salted water. Cook in the oven under a tightly closed lid for 2, 5 hours at a temperature of 170 ° C.
