Goose legs, Moravian cabbage

Last Updated on August 4, 2024

One of the variations of tasty goose served with sweet and sour cabbage and side dishes of your choice.

Ingredients:

Rule for 2 servings: 2 pieces of foie gras

.

water quince salt For cabbage: 2 handfuls of sauerkraut 100 g smoked bacon or meat 1 pk medium sized potatoes (raw) 1 pc onions water sugar salt Other: potato dumplings, potato gnocchi, or bread dumplings, etc.

Procedure:

1. The day before, salt the meat, do not save salt, but again do not overdo it, let it rest overnight in the refrigerator
2. The next day, season the thighs and place them in a baking dish, cover with a little water, cover and bake at 180 °C until tender, turning the thighs during baking and basting with water as needed, uncover and leave to turn golden brown
3. If the cabbage is too sour, rinse it
4. In a casserole, cook the bacon or smoked meat, add the diced onion and let it brown, then add the sugar and let it caramelise
5. Add the cabbage, salt and vinegar, cover with 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
6. Sit the individual portions of the goose on a pile of cabbage, pour the juice from the broth and serve with, for example, potato dumplings, potato gnocchi or bread dumplings, etc.

Note:

Recipe from Cooking with Tom, author of the photo and text. Moravian cabbage