Christmas goose with red cabbage as a festive Christmas recipe for Advent, holidays and cosy family dinners
Christmas Recipe

Christmas goose with red cabbage

The goose is filled with apple, onion and bye-foot, slowly fried and repeatedly poured out with frying juice; red cabbage cooks separately. Drain fat regularly, test the core temperature on the club and let the goose rest before tranching. Duck needs significantly less cooking time, orange pieces can replace part of the apples in the filling.

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Total time 4 hr 10 min
Calories 820 kcal
Servings 6 servings
Difficulty Advanced
By the Published Updated Editorially approved

Why this recipe works

This is how Christmas goose succeeds with red cabbage

Drain fat regularly, check the core temperature on the leg and let the goose rest before tranching. The goose is filled with apple, onion and bye-foot, slowly fried and repeatedly poured with frying juice; red cabbage cooks separately. Duck needs significantly less cooking time, orange pieces can replace part of the apples in the filling.

Dinner Dinner Meat Christmas Recipes

Recipe

Christmas goose with red cabbage

Fill the goose with apple, onion and bye-foot, fry slowly and pour out several times with frying juice; red cabbage cooks separately. Drain fat regularly, test the core temperature on the club and let the goose rest before tranching.

Ingredients

6 servings

Method

  1. 1

    Prepare ingredients

    Preheat the oven to 160 °C top/bottom heat. Dry the goose inside and outside, quarter apples and onions and mix with side foot; finely cut red cabbage and add separately.

  2. 2

    Prepare

    The goose is filled with apple, onion and bye-foot, slowly fried and repeatedly poured out with frying juice; red cabbage cooks separately.

  3. 3

    Check for doneness

    Drain fat regularly, test the core temperature on the club and let the goose rest before tranching.

  4. 4

    Serving

    Leave the goose to rest for twenty minutes before tranching. Place the breast and clubs on a preheated plate, add red cabbage and serve separately defatted roast juice.

Kitchen know-how

Tips for Christmas goose with red cabbage

Important for Christmas goose with red cabbage

Drain fat regularly, test the core temperature on the club and let the goose rest before tranching.

Variations

How to adapt this recipe

Duck requires significantly less cooking time, orange pieces can replace part of the apples in the filling.

Nutrition per serving

820kcal
32.0 gCarbohydrates
58.0 gProtein
52.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Christmas goose with red cabbage

Weigh the goose, prepare apples and prepare onions separately. Start the main cooking process for Christmas goose with red cabbage only afterwards.

Drain fat regularly, test the core temperature on the club and let the goose rest before tranching.

Cool off Christmas goose with red cabbage quickly. When reheating, keep in mind: drain fat regularly, test the core temperature on the club and let the goose rest before tranching. Only heat up the remains once completely.

Duck requires significantly less cooking time, orange pieces can replace part of the apples in the filling.

Keep cooking

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