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Recipe: Christmas Goose With Cabbage
Similar Categories: Christmas, Goose, Cabbage
1 12 pound frozen goose, thawed
salt
1 medium sized head red cabbage (about 2 pounds)
1 medium sized head green cabbage (about 2 pounds)
1 medium sized onion
1 large green cooking apple
1 8 ounce package sliced bacon
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon caraway seeds
1/4 cup currant jelly
2 tablespoons dry marsala wine
About 4 hours before serving:
1. Remove giblets and neck from goose. Refrigerate giblets and neck to
use in soup another day. Discard fat from body cavity; rinse goose
with running cold water and pat dry with paper towels. Fasten neck
skin to the back with 1 or 2 skewers. With goose breast-side up, lift
wings up toward neck, then fold under back of goose. With string, tie
legs and tail together. With fork, prick goose skin in several places.
2. Place goose, breast-side up, on rack in open roasting pan. Rub
goose with 2 teaspoons salt. Insert meat thermometer into thickest
part of meat between breast and thigh, being careful that pointed end
of thermometer does not touch bone. Roast goose in 350 degree oven
about 3 hours. Start checking for doneness during last 30 minutes of
roasting goose.
3. After goose has roasted for 1 hour, prepare red and green cabbage:
reserve few outer leaves of red and green cabbage for garnish. Slice
red and green cabbage and onion; dice apple; cut bacon into 1/2 inch
pieces.
4. In 12-inch skillet over medium- low heat, cook half of bacon until
browned. With slotted spoon, remove bacon to paper towels to drain. In
bacon fat in skillet over medium heat, cook red cabbage, apple, red
wine vinegar, sugar, and 1 teaspoon salt until cabbage is very tender,
about 25 minutes, stirring occasionally; keep warm.
5. Meanwhile, in 4-quart saucepan over medium-low heat, cook remaining
bacon until browned. With slotted spoon, remove bacon to paper towels
to drain. In bacon fat in saucepan over medium heat, cook green
cabbage, onion, caraway seeds, and 1 teaspoon salt until cabbage and
onion are very tender, about 20 minutes, stirring occasionally;keep warm.
6. About 20 minutes before goose is done, in small saucepan, heat red
currant jelly and marsala. Brush goose occasionally with jelly mixture.
7. Goose is done when thermometer reaches 180 degrees to 185 degrees
and thickest part of leg feels soft when pressed with fingers
protected by paper towels .
8. When goose is done, remove skewers and string. Line platter with
reserved red and green cabbage leaves. Place goose on cabbage leaves;
let stand 10 minutes for easier carving. Spoon red and green cabbage
on platter with goose. Makes 8 main-dish servings. About 1120 calories
per serving.
salt
1 medium sized head red cabbage (about 2 pounds)
1 medium sized head green cabbage (about 2 pounds)
1 medium sized onion
1 large green cooking apple
1 8 ounce package sliced bacon
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon caraway seeds
1/4 cup currant jelly
2 tablespoons dry marsala wine
About 4 hours before serving:
1. Remove giblets and neck from goose. Refrigerate giblets and neck to
use in soup another day. Discard fat from body cavity; rinse goose
with running cold water and pat dry with paper towels. Fasten neck
skin to the back with 1 or 2 skewers. With goose breast-side up, lift
wings up toward neck, then fold under back of goose. With string, tie
legs and tail together. With fork, prick goose skin in several places.
2. Place goose, breast-side up, on rack in open roasting pan. Rub
goose with 2 teaspoons salt. Insert meat thermometer into thickest
part of meat between breast and thigh, being careful that pointed end
of thermometer does not touch bone. Roast goose in 350 degree oven
about 3 hours. Start checking for doneness during last 30 minutes of
roasting goose.
3. After goose has roasted for 1 hour, prepare red and green cabbage:
reserve few outer leaves of red and green cabbage for garnish. Slice
red and green cabbage and onion; dice apple; cut bacon into 1/2 inch
pieces.
4. In 12-inch skillet over medium- low heat, cook half of bacon until
browned. With slotted spoon, remove bacon to paper towels to drain. In
bacon fat in skillet over medium heat, cook red cabbage, apple, red
wine vinegar, sugar, and 1 teaspoon salt until cabbage is very tender,
about 25 minutes, stirring occasionally; keep warm.
5. Meanwhile, in 4-quart saucepan over medium-low heat, cook remaining
bacon until browned. With slotted spoon, remove bacon to paper towels
to drain. In bacon fat in saucepan over medium heat, cook green
cabbage, onion, caraway seeds, and 1 teaspoon salt until cabbage and
onion are very tender, about 20 minutes, stirring occasionally;keep warm.
6. About 20 minutes before goose is done, in small saucepan, heat red
currant jelly and marsala. Brush goose occasionally with jelly mixture.
7. Goose is done when thermometer reaches 180 degrees to 185 degrees
and thickest part of leg feels soft when pressed with fingers
protected by paper towels .
8. When goose is done, remove skewers and string. Line platter with
reserved red and green cabbage leaves. Place goose on cabbage leaves;
let stand 10 minutes for easier carving. Spoon red and green cabbage
on platter with goose. Makes 8 main-dish servings. About 1120 calories
per serving.
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