Italian Goose with Cabbage
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.
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