Name: German Roasted Goose with Red and Blue Cabbage
Total time: 240 min
Yield: 6 servings
Cuisine: German
Ingredients: 1 whole goose, cleaned and dried; Salt and pepper to taste; 1 tbsp olive oil; 2 red cabbages, shredded; 2 green cabbages, shredded; 1 onion, chopped; 2 tbsp apple cider vinegar; 1 tsp caraway seeds; 1 tbsp honey; 1/2 cup chicken broth

A traditional German dish featuring roasted goose served with red and blue cabbage.

Method

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