Stuffed Goose with Red Cabbage –

Preparation chew: Cut the cabbage into quarters, remove the stalk and slice into strips as narrow as possible, preferably with a slicer or slicing machine. The finer the cabbage is cut, the shorter the cooking time, which is about 30 minutes.

Remove the peel from the shallots, cut them into small pieces and fry them in a saucepan with a little bit of goose fat. Add the cabbage, bay leaf, coarsely crushed green red wine, pepper, apple cider vinegar, crushed new spice, juniper berries, clove and a tiny bit of salt and simmer covered. In the meantime, keep turning the bottom up. After about 15 minutes, add the jams, continue to simmer for 15 minutes, with the lid open on high heat until the juices are reduced. Fold in 1-2 tbsp goose fat and season with salt.

Filling Remove the crust from the toast and cut into cubes of about 1 cm. Boil the milk in a saucepan and pour over the bread cubes form. Cover with a lid and let it steep for a while.

Remove the skin from the onion and cut into cubes with the ham. Cut the giblets of the goose (liver and heart) also finely into cubes and fry them with the onions and the ham in a frying pan with a little bit of fat.

Mix eggs in a baking bowl and add to the bread cubes form with the giblet and onion mixture. Rinse and dry the parsley and chop it finely, fold it in with the marjoram and season with Sa

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