St. Martin’s goose, Moravian cabbage, potato dumpling

Last Updated on December 5, 2024

Another variant of the old Czech recipe for goose roasted on St. Martin’s Day. This recipe comes from Moravia.

Ingredients:

1 pk ready-to-cook geese 2 pk pears 2 pcs apples

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4-6 pcs pickled plums 1 pcs onions water for pouring quine salt For marinade for rubbing: 6-8 tablespoons honey 3-4 pieces garlic cloves 1 dcl St. Martin’s wine 1-2 tsp ginger spice For the Moravian cabbage: 2-3 handfuls of sauerkraut 100 g smoked ham or meat 1 pc medium sized raw potatoes 1 pc onions water sugar salt For potato dumplings: 800 g potatoes 150 g coarse semolina 150 g coarse flour 50 g starch flour 2 pcs of eggplant salt mildly salted water to cook the dumplings

Procedure:

1. Cut the goose in half, then place both halves cut side down in the baking dish
2. Prepare the marinade; mix the honey with the crushed garlic, add the wine, stir, season with ginger spice, pour some of it over the meat in the baking dish
3. Sprinkle the goose with cumin, add apple slices, pears and drained plums, add one small onion whole for flavour
4. Finally, baste everything with water and put it in an oven heated to 130 °C for 2 to 3 hours (depending on the size of the meat), during the baking process, turn the goose halves several times and pour the fat over them, brush with the rest of the marinade
5. Finally, remove the lid for the crust and bake the goose for another 30 minutes at 180 °C
6. Sit the individual portions of the golden-baked goose on a pile of Moravian cabbage, pour the juices from the fat and serve with potato dumplings.

Preparation of Moravian cabbage:
1. In a casserole, cook bacon or smoked meat, add diced onion and let it brown, then add sugar, let it caramelize
3. Add cabbage, add salt, vinegar, pour a little water and simmer under the lid for about 15 minutes, then add finely grated and peeled potato and simmer for another 10 minutes
4. Add salt and sweeten the cabbage as needed, or add a few drops of vinegar.

Prepare potato dumplings:
1. Boil the potatoes in their skins, let them cool and peel them. Grate them on a rolling pin, add salt, starch flour, semolina and crack an egg in the middle
2. Process a stiffer dough, gradually adding coarse flour
3. Divide the dough into equal parts and roll them into dumpling cones, which are placed in boiling salted water and slowly cooked for about 20-25 minutes
4. Moravian cabbage