Italian Goose with Cabbage

Italian Goose with Cabbage

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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


  • 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


  • 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
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