Ingredients:

  • 1 whole goose (about 10-12 lbs)
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp ground allspice
  • 2 tbsp fresh sage, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 large onion, quartered
  • 2 apples, quartered
  • 2 cups chicken or goose stock
  • 2 tbsp vegetable oil or goose fat
  • 1 small head of red cabbage, thinly sliced
  • 1 large onion, thinly sliced
  • 2 tbsp lard or vegetable oil
  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 2 apples, peeled and diced
  • 5 cloves
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 lb potatoes, peeled and cubed
  • 1 cup all-purpose flour (plus more for dusting)
  • 1 large egg
  • A pinch of salt
  • 1 tsp baking powder

Instructions:

  1. Prep the Goose: Rinse the goose inside and out. Pat it dry with paper towels.
  2. Season: In a small bowl, mix salt, pepper, allspice, sage, and thyme. Rub this mixture generously all over the goose, including the cavity.
  3. Stuff: Pack the cavity of the goose with quartered onion and apples.
  4. Rest: Cover the goose with plastic wrap and refrigerate for at least 4 hours or overnight. Let it come to room temperature for about 30 minutes before cooking.
  5. Preheat Oven: Preheat your oven to 325°F (160°C).
  6. Transfer Goose: Place the goose breast-side up in a large roasting pan. Tuck the wings under the body.
  7. Add Stock: Pour the chicken or goose stock into the bottom of the roasting pan.
  8. Roast: Brush the goose with vegetable oil or goose fat. Roast in the preheated oven for about 2.5 to 3 hours. Baste every 30 minutes, and if it gets too dark, cover with aluminum foil.
  9. Cook Onions: In a large pot, heat the lard or vegetable oil over medium heat. Add the sliced onion and sauté until translucent.
  10. Add Cabbage: Stir in the sliced cabbage and sauté for about 5 minutes until it starts to soften.
  11. Season: Add apple cider vinegar, sugar, diced apples, cloves, bay leaf, salt, and pepper. Bring to a simmer and cover. Cook for about 45 minutes on low heat, stirring occasionally.
  12. Boil Potatoes: Cook the cubed potatoes in salted boiling water until tender (about 15-20 minutes). Drain and allow to cool slightly.
  13. Mash: Mash the potatoes until smooth and let cool completely.
  14. Mix Dough: In a bowl, combine cool mashed potatoes, flour, egg, salt, and baking powder. Mix until you have a smooth dough.
  15. Shape Dumplings: Dust your hands with flour and shape the dough into balls, about the size of a golf ball.
  16. Boil: Bring a large pot of salted water to a gentle boil. Drop in the dumplings and cook until they float to the surface (about 5-7 minutes). Scoop them out with a slotted spoon.
  17. Slice the Goose: Once the goose is cooked (internal temperature should read at least 165°F/75°C), let it rest for 15-20 minutes before carving.
  18. Serve: Plate the sliced goose with red cabbage and potato dumplings. Drizzle some of the goose drippings or gravy over the meat.