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1
Preheat oven to 350 deg F.
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2
Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour.
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3
Shake off excess.
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4
Set large skillet over moderately high heat and film with fat or cooking oil.
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5
When very hot but not smoking, add as many pieces of goose as will fit into the pan easily.
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6
Brown on both sides Remove to a plate, and set aside.
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7
Brown salt pork lightly in a spoonful of fat, then add onions until tender.
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8
Transfer to casserole dish.
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9
Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven.
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10
Simmer slowly in oven for 1 1/2 to 2 hours, or until tender.
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11
Turn and baste several times during this period.
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12
Prepare Cabbage.
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13
Shred cabbage into 1/4 inch slices.
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14
Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat.
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15
Cover, bring to a boil, and boil hard 5-6 minutes until barely tender.
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16
Uncover and set aside.
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17
Serving.
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18
Skim off any fat from surface of goose cooking liquid.
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19
Sauce should be slightly thickened.
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20
Arrange goose pieces over a bed of cooked noodles or mashed potatoes.
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21
Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose.
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22
Spoon a little sauce over each piece of goose.
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23
Serve the rest of the sauce in a separate bowl to pass.
