Classic German Goose with Sauerkraut and Red Cabbage

Method

1. Preheat oven to 180°C (350°F). Season the goose with salt and pepper. Rub with olive oil and place on a roasting pan.
2. Roast the goose for 2.5-3 hours, basting occasionally, until the skin is crispy and the meat is tender.
3. In a large pot, sauté the onion until softened. Add sauerkraut, red cabbage, vinegar, caraway seeds, honey, and broth.
4. Simmer for 30-40 minutes until the cabbage is tender. Adjust seasoning as needed.
5. Serve the goose with the cabbage on the side.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.