Roasted Goose with Red Cabbage

Name: Roasted Goose with Red Cabbage
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 1 whole goose (about 10 pounds); Salt and pepper to taste; 2 apples, quartered; 1 onion, quartered; 2 cloves garlic, crushed; 1 medium red cabbage, thinly sliced; 1 apple, grated; 1 onion, sliced; 1 cup apple cider vinegar; 2 tablespoons sugar; Salt and pepper to taste

Highlighted under: Nourishing Comfort Meals

A succulent roasted goose served with sweet and tangy red cabbage, perfect for festive occasions.

Created by

Emily

Last updated on 2025-12-03T22:38:28.074Z

This Roasted Goose with Red Cabbage is a traditional dish that brings warmth and joy to any holiday table. The rich flavor of the goose pairs beautifully with the sweet and tangy notes of the red cabbage, making it a centerpiece that will impress your guests.

        Why You Will Love This Recipe
        Crispy skin combined with tender, juicy meat
The vibrant color and flavor of the red cabbage complement the goose perfectly
A show-stopping dish that is perfect for celebrations

      

The Art of Roasting Goose

Roasting a goose is an art that requires patience and attention to detail. Unlike chicken or turkey, goose has a higher fat content, which contributes to its rich flavor and moist texture. To achieve that perfect balance of crispy skin and tender meat, it is essential to roast the goose slowly. This allows the fat to render out effectively, resulting in a beautifully golden exterior that is irresistible.

One key tip for roasting goose is to ensure the cavity is stuffed with aromatic ingredients. The combination of apples, onions, and garlic not only infuses the meat with flavor but also helps to keep the bird moist during cooking. Remember to season generously with salt and pepper, as this helps to enhance the natural flavors of the goose.

Perfect Pairing: Red Cabbage

Red cabbage is a traditional accompaniment to roasted goose, providing a delightful contrast in both flavor and texture. The sweet and tangy notes of the cabbage dish complement the richness of the goose, creating a harmonious balance on your plate. The vibrant color of the red cabbage adds visual appeal, making your meal even more inviting.

When preparing the red cabbage, take the time to slice it thinly to ensure it cooks evenly. The addition of grated apple not only enhances the sweetness but also brings a refreshing crunch. Cooking the cabbage with apple cider vinegar adds a tangy kick that cuts through the richness of the goose, making each bite a delightful experience.

Making It Your Own

While this recipe offers a classic approach to roasted goose with red cabbage, feel free to make it your own. Consider adding spices like cloves or allspice to the stuffing for an aromatic twist. You can also experiment with different types of apples to achieve varying levels of sweetness in both the stuffing and the cabbage.

If you're looking to elevate the dish further, serve it with a homemade gravy or a fruit sauce made from the drippings of the goose mixed with berries. These additions can add even more depth of flavor, making your festive meal truly unforgettable.

Ingredients

For the Goose

1 whole goose (about 10 pounds)
Salt and pepper to taste
2 apples, quartered
1 onion, quartered
2 cloves garlic, crushed

For the Red Cabbage

1 medium red cabbage, thinly sliced
1 apple, grated
1 onion, sliced
1 cup apple cider vinegar
2 tablespoons sugar
Salt and pepper to taste

Preparation Steps

Cooking Instructions

Prepare the Goose

Preheat your oven to 350°F (175°C). Season the goose generously with salt and pepper inside and out. Stuff the cavity with quartered apples, onion, and garlic.

Roast the Goose

Place the goose breast side up on a rack in a roasting pan. Roast for about 2 hours, basting occasionally with its own juices, until the skin is crispy and the internal temperature reaches 165°F (74°C).

Make the Red Cabbage

While the goose is roasting, prepare the red cabbage. In a large pot, combine the cabbage, grated apple, sliced onion, apple cider vinegar, sugar, salt, and pepper. Cook over medium heat for about 30 minutes, until the cabbage is tender.

Serve

Once the goose is done, let it rest for 15 minutes before carving. Serve with the red cabbage on the side.

Enjoy Your Meal!

Tips for the Perfect Roast

To ensure your goose is perfectly roasted, it’s essential to monitor the internal temperature closely. Using a meat thermometer will help you achieve that ideal 165°F (74°C) without overcooking. Additionally, basting the goose periodically with its own juices helps to keep the skin moist and enhances the flavor.

Letting the goose rest after roasting is crucial. This resting period allows the juices to redistribute throughout the meat, resulting in a more succulent final product. Aim for at least 15 minutes of resting time before carving.

Serving Suggestions

For a complete festive meal, consider serving roasted goose with sides such as buttery mashed potatoes or roasted root vegetables. These hearty sides complement the richness of the goose and provide a satisfying meal for your guests.

Don't forget to pair your meal with a good wine. A light red wine, such as Pinot Noir, or even a fruity white wine can elevate the dining experience and enhance the flavors of both the goose and the red cabbage.

Storing and Reheating Leftovers

If you have leftovers, store the goose in an airtight container in the refrigerator for up to three days. To maintain the flavor and texture, reheat it gently in the oven at a low temperature, covered with foil to prevent drying out.

The red cabbage also keeps well and can be stored in the refrigerator for up to a week. Reheat it on the stovetop or in the microwave, adding a splash of apple cider vinegar if it needs a little moisture and zing.

Questions About Recipes

→ Can I use a frozen goose?

Yes, just make sure to thaw it completely before cooking.

→ What should I serve with roasted goose?

Roasted potatoes and a fresh salad pair well with this dish.

→ Can I make the red cabbage ahead of time?

Yes, you can prepare the red cabbage a day in advance and reheat it before serving.

→ How do I know when the goose is done?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).