Italian Goose with Cabbage

Italian Goose with Cabbage

No ratings yet
An Italian Goose with Cabbage recipe that yields tender, flavorful, and juicy goose. It can be roasted in the oven or cooked over the stovetop.
Servings: 10
Calories: 1169

Ingredients
 

  • 6 1/2 lbs from 1 young fat goose
  • 1 oz bacon
  • 3 medium carrots
  • 2 small onions
  • 2 1/4 lbs Savoy cabbage
  • 1 oz butter
  • 4 floz red Burgundy
  • 1 tsp salt
  • 2 pinches black pepper
  • 1 tbsp tomato puree/paste)
  • 4 floz chicken stock

Instructions

  • Chop bacon. Scrape and rinse carrots before slicing thinly. Peel onions, quarter them and cut in fine slices.
  • Cut cabbage into quarters, removing hard central core and any tough outer leaves. Rinse quarters and cut into thick slices.
  • Cut goose into 16 portions, wash and dry them.
  • Preheat oven to 180°C (350°F) Gas Mark 4.
  • Heat butter and bacon in a heavy-bottomed casserole. Brown goose portions thoroughly. Add onions and carrots and continue to fry for 10 more minutes.
  • Remove breast portions and put to one side.
  • Add red wine, sliced cabbage, salt and pepper, mix well and fry a few minutes longer.
  • Combine tomato puree/paste) and chicken stock, pour over vegetables and cover casserole before placing in middle of oven.
  • Cook for 1 1/2 hours, returning breast portions to the dish for the last 30 minutes.
Calories: 1169 kcal
Carbohydrates: 11 g
Protein: 50 g
Fat: 105g
Saturated Fat: 32 g
Trans Fat: 1 g
Cholesterol: 245 mg
Sodium: 521 mg
Potassium: 1289 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 4454 IU
Vitamin C: 47 mg
Calcium: 85 mg
Iron: 8 mg
Cuisine Italian
Ingredients Goose
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published.

Recipe Rating