Stuffed Goose With Braised Red Cabbage Recipe

Name: Stuffed Goose With Braised Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None onions; 1/2 cup soft prunes, diced; 6 tbsp chopped fresh oregano; 5 None apples, peeled and chopped; 11 lb oven-ready goose; 2 None carrots, peeled and roughly chopped; 1 2/3 cups chicken stock; 3 1/2 tbsp honey; 2-3 tbsp sunflower oil; 1 None red cabbage, trimmed and thinly sliced; 1 tbsp sugar; 3/4 cup red wine; 1/4 cup white wine vinegar; 3-4 None bay leaves; 8-10 None juniper berries; 3-4 None cloves; 2 tbsp cranberry sauce; 1 1/2 tbsp cornstarch

Servings: persons

8 None onions
1/2 cup soft prunes, diced
6 tbsp chopped fresh oregano
5 None apples, peeled and chopped
11 lb oven-ready goose
2 None carrots, peeled and roughly chopped
1 2/3 cups chicken stock
3 1/2 tbsp honey
2-3 tbsp sunflower oil
1 None red cabbage, trimmed and thinly sliced
1 tbsp sugar
3/4 cup red wine
1/4 cup white wine vinegar
3-4 None bay leaves
8-10 None juniper berries
3-4 None cloves
2 tbsp cranberry sauce
1 1/2 tbsp cornstarch

1
Preheat the oven to 300 u00b0F. Finely dice 2 onions. Mix the onions, plums, oregano and apples together and season. Season the goose all over. Tie the wings using kitchen twine. Stuff the goose with the apple filling and seal the cavity with wooden skewers. Tie the legs with kitchen twine.
2
Place the goose in a roasting pan and place the carrots and 4 onions cut in half around it and season. Roast for 2 hours. Pour the stock and 2 cups of water over the goose and place back in the oven for another 2 hours.
3
Turn up the oven to 325u00b0F. Roast for another 2 hours. Dissolve the honey into 1/2 a cup of boiling water. Drizzle this mixture over the goose in the final hour of baking.
4
Finely chop the remaining 2 onions. Heat the oil in a large saucepan, add the onions and saute for 2-3 mins. Stir in the sugar and caramelize for 1-2 mins. Deglaze the pan with red wine, vinegar and 2/3 cup of water. Add the cabbage, bay leaves, juniper, cloves and 2 tbsp cranberry sauce. Season and simmer for 45-50 mins.
5
Remove the goose from the roasting pan, wrap in foil and keep warm. Remove the roasted onions. Pour the contents of the roasting pan through a sieve, using the back of a spoon to push through any solids. Pour the gravy into a measuring cup and remove the goose fat, save it for another use.
6
Pour the remaining gravy into a saucepan. Mix the cornstarch with 4-5 tbsp water until smooth then add into the gravy. Bring to a boil, stirring, until the gravy thickens. Season. Unwrap the goose and slice into portions. Serve with the braised cabbage and gravy.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 None onions, 1/2 cup soft prunes, diced, 6 tbsp chopped fresh oregano, 5 None apples, peeled and chopped, and more.

Yes, Stuffed Goose With Braised Red Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Goose With Braised Red Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions