Tricounty News

Roast Goose with Cabbage

1 (8lb.) goose
salt to taste
2 cups water
1 head (2lbs.) red cabbage, finely sliced
1 onion, sliced
1 tsp. caraway seeds
4 slices bacon
1 1/2 TBSP. instant flour
4 TBSP. water
1/2 tsp. sugar
1 tsp. lemon juice
1/2 cup red table wine
Sprinkle the goose with salt. Pour 1 cup water into a roasting pan, put in the goose, breast down. Cover and roast in 375 degree oven for 1 1/2 hours. Turn the goose over and roast uncovered for 1 hour longer. During the roasting, pierce the skin several times. Skim off the excess fat and sprinkle with cold water several times, using the second cup of water.

Cook the cabbage with onions and caraway seeds in a small amount of water for 10 minutes. Cut up the goose, place over the cabbage, cover and simmer for 15 minutes.

Remove the goose to a warmed plate. Fry the bacon until golden, remove half of the fat. Add the flour, fry for a few minutes, mixing; dilute with 4 tablespoons of water. Add to cabbage, bring to a boil. Season with salt, sugar, lemon juice. Add wine; stir. Serve cabbage on platter with goose arranged on top.