Goose on Cabbage

Goose on Cabbage Recipe from Romania

Region / culture: Romania | Preparation time: 1 hour | Cooking time: 3 hours | Servings: 6

Introduction

This Goose on Cabbage recipe is a traditional dish that combines the rich flavors of goose with tangy sauerkraut. The dish is hearty and satisfying, perfect for a special occasion or holiday meal.

History

This recipe has its origins in Eastern European cuisine, where goose is a popular meat choice for festive meals. The combination of goose and sauerkraut creates a unique flavor profile that is both savory and tangy.

Ingredients

1 goose
1 large can of sauerkraut
3 tbsp of lard
1 tbsp of tomato sauce
0.5 tsp of paprika
a few peppercorns
salt
some borş
some unripe tomatoes

How to prepare

Clean and wash the goose, then season it with salt.
Allow the goose to sit for one hour.
Meanwhile, heat lard in a pan and fry the sauerkraut.
Add paprika, tomato sauce, pepper, and salt (if needed) to the sauerkraut.
To give the dish a slightly tart taste, add some borş and unripe tomatoes.
Arrange the sauerkraut in a roasting pan, forming a uniform layer.
Place the previously dried and greased goose on top of the sauerkraut.
Put the roasting pan into the oven and occasionally baste the goose with the liquid in the pan.
Once one side of the goose has been roasted, turn it onto the other side.

Variations

Substitute duck or chicken for the goose for a different flavor profile.
Add apples or prunes to the sauerkraut for a touch of sweetness.

Cooking Tips & Tricks

Make sure to season the goose well with salt before cooking to enhance the flavor.

- Basting the goose with the pan juices while roasting will help keep the meat moist and tender.

- Adding borş and unripe tomatoes to the sauerkraut will give the dish a slightly tart taste that complements the richness of the goose.

Serving Suggestions

Serve the Goose on Cabbage with mashed potatoes or crusty bread to soak up the flavorful juices.

Cooking Techniques

Roasting the goose in the oven allows the meat to cook evenly and develop a crispy skin.

Ingredient Substitutions

If you can't find goose, you can use duck or chicken as a substitute. You can also use olive oil instead of lard for frying.

Make Ahead Tips

You can prepare the sauerkraut mixture ahead of time and refrigerate it until ready to roast the goose.

Presentation Ideas

Serve the Goose on Cabbage on a large platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a full-bodied red wine like Merlot or Cabernet Sauvignon to complement the rich flavors of the goose.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories per serving: 350

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This dish is rich in Vitamin C from the sauerkraut and tomatoes, as well as Iron and B Vitamins from the goose.

Alergens

This recipe contains gluten from the sauerkraut and may contain traces of nuts from the lard used for frying.

Summary

This Goose on Cabbage recipe is a balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

This Goose on Cabbage recipe is a delicious and comforting dish that is perfect for a special occasion or holiday meal. The combination of tender goose meat and tangy sauerkraut creates a unique flavor profile that is sure to impress your guests. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was known for her delicious cooking, invited me to help her prepare a special meal for a family gathering. Little did I know that this meal would become one of my favorite recipes of all time.

As I stood by her side in the kitchen, she began to gather the ingredients for the dish she called "Goose on Cabbage." I watched in awe as she deftly seasoned the goose with a mixture of herbs and spices, and then placed it on a bed of shredded cabbage in a large roasting pan. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As the goose roasted in the oven, my grandmother began to tell me the story behind the recipe. She explained that she had first learned to make it from an old friend who had spent many years living in France. This friend had taught her the traditional French method of roasting goose on a bed of cabbage, and my grandmother had since perfected the recipe to suit her own tastes.

Over the years, my grandmother had made this dish for countless family gatherings and special occasions. It had become a beloved tradition in our family, and one that I was honored to be a part of. As we sat down to enjoy the meal that evening, I savored each bite of the tender, juicy goose and the flavorful cabbage that had soaked up all the delicious juices.

From that day on, I knew that "Goose on Cabbage" would be a recipe that I would cherish and pass down to future generations. I made it a point to learn the recipe by heart, so that I could recreate it for my own family one day. And as the years passed, I became known for my own delicious version of the dish, inspired by the memories of that special day in my grandmother's kitchen.

To this day, whenever I make "Goose on Cabbage," I can't help but think back to that moment when I first discovered the recipe. It reminds me of the bond that I shared with my grandmother, and the love that she poured into every meal that she cooked. And as I sit down to enjoy the dish with my own family, I know that her spirit lives on in every bite.