Slow roasted St. Martin’s goose served with red cabbage

Last Updated on October 3, 2024

Baked goose and young St. Martin’s wine cannot be missed when celebrating St. Martin’s Day, which falls on 11 November. Try this recipe from our grandmothers, where the goose is marinated in milk for two days and then roasted overnight to be ready just in time for lunch!

Ingredients:

1 piece whole goose 4-6 pieces medium sized apples 2-4 pcs pineapples 2 tbsphoney cumin salt milk for marinating For preparing cabbage: 2 jars of pickled red cabbage 1 piece apple 1 pc onion 2 tbsp sugar 1 tbsp lard red wine salt Other: other side dish potato and bread dumplings

Procedure:

Salt the goose thoroughly and cover it with milk, where it is left to marinate for two days (this will remove any aftertaste and possible smell)

Then remove the goose and rinse in water

Halve the apples, remove the cores and place the star anise and cloves in the hole created, fill the goose to the brim with the apples

Plain the goose and massage it thoroughly all over

Place in a roasting tin and cover with a little water, cover with a lid and put in the oven at 23:80 °C, go to sleep, she will have a nice time in the meantime, in the morning do not even open the oven, just turn the temperature up to 120 °C

Just before lunch, at 11:30, you can finally take the goose out of the oven

Mix 2 tablespoons of honey with 2 tablespoons of the fat and rub the goose all over, raise the temperature to 170 °C and return the goose to the oven so that it catches the colour and has a crispy crust

Roast for a maximum of 20 minutes without a lid.

Red cabbage preparation:

Stir fry chopped onion in lard, add sugar and let it caramelize

.Add grated apple and red cabbage, pour wine over everything

Let simmer

Salt or sweeten to taste and you’re done.