Festive goose roll with two stuffings, dumplings and red and white cabbage

Last Updated on November 17, 2024

So this is a menu for really skilled cooks! Anyone can handle a roll, but to prepare two kinds of dumplings and two side dishes, it requires a skilled cook.

Ingredients:

Rule for 4 servings: 1 pk mushrooms (approx. 3 kg)

/tr>

pigeon broth cumin salt For stuffing with chestnuts: 300 g of ground meat 100 g of English bacon 20 pieces edible chestnuts 2 pcs of jam 1 pc eggs 1 pc onions whipping cream as needed flat-leaf parsley mace pepper salt For stuffing with nuts: 1 handful of walnuts 1 handful of dried cherries 1 handful of cashews 1 handful of breadcrumbs 1 handful

td>raisins

100 ml rum

/tr>

1 tbsp butter 1 tbsp honey 1 pk eggs For potato dumplings: 400 g of potatoes cooked the day before in the skin 100 g children’s semolina 1 tbsp oca 1 pk oats salt cooking water For hairy dumplings: 200 g of potatoes cooked in their skins 200 g of raw potatoes 200 g of potatoes 2 tbsp coarse flour 2 tbsp salami (starch) 1 pk of yeast 1 pk eggs salt water to cook For cabbage: 1 kg of red cabbage (lettuce) 500 g of sauerkraut 50 g English bacon 2 tbsp lard 2 pcs potatoes 2 pcs onions vinegar and cumin as desired sugar salt

Procedure:

1. Bone the duck, salt it, and tenderize it through foil (use the bones for the stock, which you prepare by boiling them with root Vegetable Recipes and wild spices) to make four slices, which you tenderize through foil
2. Meat stuffing with chestnuts; mix the meat with egg, unsoaked bun, spices, then add peeled chestnuts, which we cut in a cross and roasted for 20 minutes in the oven (they are peeled warm, so that the skin puts as little resistance as possible), finally stir in parsley
3. Spread this mixture on each roll
4. Stuffing with nuts, sour cherries and raisins; mix rum with honey and marinate the raisins and sour cherries in it for 24 hours, add them to the bowl, add breadcrumbs, part of the raisin liquor, egg yolk beaten with butter and finally gently stir in the egg white snow
5. Make a furrow in the middle of the slice on which the meat and chestnut stuffing is spread, put stuffing number two in it, then twist it to form a roll, carefully tie it with a string, the skin will be on top
6. When the meat is soft, uncover and bake to “colour”
8. Potato dumpling; mash the potatoes, add salt, eggs, semolina and make a quick dough, from which we form two smaller rolls, which we boil for 20 minutes in salted water to which we have added a tablespoon of vinegar, cut into slices
9. Fluffy dumplings; mash the boiled potatoes, grate the raw ones and squeeze out the excess water, mix everything together, add eggs, salt, solamyl, coarse flour and sliced bun, boil in salted boiling water for ten minutes, then pierce with a fork to prevent them from curdling
10. Red cabbage; fry the onion in lard, add sugar and let it caramelise, then add the cabbage, caraway seeds, desalinate, cover with water and simmer until tender, finally thicken with grated raw potatoes and season with sugar and vinegar if necessary
11. White sauerkraut; cook the bacon, add the onion, rinsed sauerkraut, caraway seeds, then cover, simmer until tender, thicken with grated potato and season with vinegar, sugar and salt as needed
.12 Strain the juice from the rolls, add the stock (scraping off the sides of the roasting tin), reduce, season and add a knob of butter to soften
13.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

Serve the rolls with dumplings and red and white cabbage, topped with the juices from the broth. dumplings and red and white cabbage