Goose stewed in pieces recipes with cabbage. Stewed cabbage with goose
1. Cut the goose into portions and fry in a cauldron or pan with a thick bottom until golden brown. When frying, do not add oil; goose meat is quite fatty. Salt and add pepper and herbs to your taste.
2. Next, add a little water, cover with a lid and leave the goose to simmer until cooked. This will take about an hour and a half. When the meat is ready, place it on a dish. We don’t dispose of the fat that remains after stewing.
3. While the meat is stewing, you can start preparing the remaining ingredients. Wash the cabbage thoroughly and remove the top leaves. Next, chop into thin and long strips.
4. After washing and peeling the carrots, cut into thin strips.
5. Peel the onion, then wash it and cut it into rings or half rings.
6. Add 1 tbsp to a heated frying pan. a spoonful of goose fat and fry first the onions and then the carrots until golden. A minute before the carrots are ready, add tomato paste and stir. Leave for one minute and then remove from heat.
7. Place shredded cabbage in a saucepan, add the fat left over from frying the goose, and fry until half cooked. Don't forget to stir from time to time. Then add the roasted carrots and onions. Salt and pepper. Add sugar and peppercorns.
8. About five minutes before it’s ready, add pieces of stewed goose to the cabbage and simmer for a few more minutes.
Place the finished dish on plates and serve. You can first decorate with finely chopped herbs.
Bon appetit!
Today I will tell you how to cook goose with cabbage in a slow cooker. Goose meat, unlike chicken, is dark in color and has a higher calorie content. Goose meat contains a small amount of fat, which is mixed with the rest of the ingredients during stewing. The result is a delicious and juicy dish. In order for more fat to be released, it is necessary to cut the fillet together with the skin.
Not everyone will like simple stewed cabbage, but with meat it’s the opposite. This recipe uses white cabbage, it can be replaced with cauliflower. In the multicooker, in the “Stew” program, both the meat and cabbage are thoroughly steamed.
Can be served as a second dish after soup or borscht, or for dinner as a separate dish. It turns out juicy and very tasty; before serving, you can sprinkle with finely chopped dill or cilantro. Greens are chosen to taste.
Ingredients for cooking goose with cabbage
- White cabbage – 250 g.
- Goose breast – 500 g.
- Olive oil – 3 tbsp.
- Onions – 1 pc.
- Carrots – 1 pc.
- Water – 100 ml.
- Meat seasoning – 0.5 tsp.
- Salt - to taste.
How to cook goose with cabbage in a slow cooker
Rinse the goose breast and skin thoroughly under water. The skin can be lightly scraped with a knife. Cut the meat into large pieces on a board.
Pour olive oil into the bowl of the equipment and set the “Frying” mode. Pour goose meat into heated oil and fry for 5 minutes. The pieces must be turned over periodically with a spatula. 
Peel the carrots and onions. Grate the carrots into large strips. Cut the onion into half rings. 
Add carrots and onions to the meat and fry for 5 minutes. Vegetables should be half-raw. 
Rinse the required amount of white cabbage with water. Chop the vegetable into thin strips. Turn off the installed program. 
Add cabbage to the main mixture and stir until smooth. 
Pour filtered water, add salt and meat seasoning. Stir the contents, close the lid and turn on the “Stew” option for 1.5 hours. 
Then open the lid and stir the resulting dish, you can serve it to the table. 
Place the goose and cabbage stew in a bowl or on a flat plate. You can eat it with a slice of white or black bread, and with fresh vegetables. In winter, canned cucumbers and tomatoes go well with this dish. Bon appetit! 
Potatoes – 500 g
Sauerkraut – 250 g
Carrots – 150 g
Apple – 150 g
Onion – 100 g
Meat or vegetable broth – 200 ml
Vegetable oil – 50 ml
Salt, spices
Recipe
Wash the goose carcass and cut into portions. Cut the potatoes into large cubes, carrots and onions into strips, cut the apples into slices. Pour oil into the multicooker bowl, add pieces of poultry and coarsely chopped vegetables. Add chopped apples, cabbage, salt and spices, pour in broth. Close the lid, set the “Extinguishing” program for 1 hour 30 minutes, press the Start button. Cook until the end of the program.
Recipe for the multicook program
Wash the goose carcass and cut into portions. Cut the potatoes into large cubes, carrots and onions into strips, cut the apples into slices. Pour oil into the multicooker bowl, add pieces of poultry and coarsely chopped vegetables. Add chopped apples, cabbage, salt and spices, pour in broth. Close the lid, set the Multicook program to 100°C for 1 hour 30 minutes, press the Start button. Cook until the end of the program.
Ingredients:
- Goose – 1 Kilogram
- Cabbage - 0.5 pieces
- Onions - 2 pieces
- Honey - 3 tbsp. spoons
- Sauerkraut – 400 grams
How to cook "Goose with cabbage"
Cut the washed goose carcass into pieces. Add allspice and salt to taste. Place in a saucepan greased with oil. Fry the meat with two finely chopped onions. Don't forget to add some water. Simmer the goose covered for about an hour.
Finely chop fresh cabbage. Squeeze the sauerkraut to remove excess liquid. Add to the goose, season with honey.
Cook the dish for another 50 minutes. And you can serve it on the table. The goose turns out tender, with a pleasant sourness, and not very fatty. Bon appetit!
Goose, stewed in pieces For lunch or dinner, I offer an excellent option - a simple recipe for goose stewed in pieces. Juicy, appetizing, it literally melts in your mouth and goes perfectly with any side dish.
Description of preparation:
1. The recipe for stewed goose in pieces can easily be called a dish without any extra hassle. The meat turns out very juicy and flavorful. So, first, wash the goose thoroughly and dry it with paper towels.2. Using a sharp knife, cut it into pieces and place in a deep bowl.
3. Add a little salt and pepper to taste, mix gently. This simple recipe for stewed goose in pieces can be supplemented with a variety of spices and seasonings, but this is not necessary. Place the pieces in a frying pan with oil and fry over high heat until golden brown on both sides.
4. Peel one onion (large) and cut into thin half rings.
5. Pour a little vegetable oil into a frying pan, heat it up and add the onion. Fry it until cooked and place it on the bottom of a thick-bottomed saucepan.
6. Next, lay out the goose pieces quite tightly.
7. Peel and cut the remaining onion into half rings and place in a saucepan.
8. All that remains is to wash, dry and cut the tomatoes into small cubes.
9. Add them and pour in a little water.
10. Place the saucepan over low heat and cover with a lid.
11. Goose stewed in pieces at home will turn out more tender if you do not interfere with the process and do not stir it.
12. When the meat becomes soft, it can be served with your favorite side dish.
Description of preparation:
I have no doubt that everyone who tries this wonderful dish prepared by you will beg you for the recipe for cooking goose in pieces. The goose meat is very tender, juicy and incredibly tasty. Just one ingredient - beer - will change the classic goose recipe and add new notes to its taste that will pleasantly surprise you Cooking time: 2 hours 0 minutesSurprise your guests with the unusual taste of goose prepared according to this recipe. I guarantee that the contents of the plates will be swept away at record speed!
Ingredients:
- Carrots – 5 pieces
- Onions – 4 pieces
- Thyme – 30 Grams
- Basil – 30 Grams
- Chili pepper – 1 piece
- Mustard seeds – 10 grams
- Garlic - 2-3 cloves
- Bay leaf - 1-2 pieces
Ingredients:
- Goose - 3-4 Kilograms (it is not at all necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
- Carrots – 5 pieces
- Onions – 4 pieces
- Beer - 0.5 liters (preferably unfiltered)
- Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tbsp)
- Salt - 1 teaspoon (0.5 teaspoon for marinade, 0.5 teaspoon for main dish (to taste))
- Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
- Thyme – 30 Grams
- Basil – 30 Grams
- Chili pepper – 1 piece
- Mustard seeds – 10 grams
- Ground black pepper - 1 pinch (you can use a mixture of peppers)
- Garlic - 2-3 cloves
- Bay leaf - 1-2 pieces
How to cook "Goose in pieces"
Place the fried pieces in a deep bowl in which we will simmer the meat. And in the frying pan in which the goose was fried, we make a sauce from vegetables. For the sauce, chop the carrots on a coarse grater and chop the onion. Add tomato sauce to the pan and fry the vegetables for 10-15 minutes.
Transfer the sauce into a bowl with goose pieces, add beer so that it barely covers the meat. Salt and pepper to taste. Close the lid! Simmer for about 1.5 hours. About 5 minutes before the end of cooking, do not forget to add the remaining spices - basil and thyme.
Ingredients:
- Goose - 3-4 Kilograms (it is not at all necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
- Carrots – 5 pieces
- Onions – 4 pieces
- Beer - 0.5 liters (preferably unfiltered)
- Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tbsp)
- Salt - 1 teaspoon (0.5 teaspoon for marinade, 0.5 teaspoon for main dish (to taste))
- Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
- Thyme – 30 Grams
- Basil – 30 Grams
- Chili pepper – 1 piece
- Mustard seeds – 10 grams
- Ground black pepper - 1 pinch (you can use a mixture of peppers)
- Garlic - 2-3 cloves
- Bay leaf - 1-2 pieces
How to cook "Goose in pieces"
Place the fried pieces in a deep bowl in which we will simmer the meat. And in the frying pan in which the goose was fried, we make a sauce from vegetables. For the sauce, chop the carrots on a coarse grater and chop the onion. Add tomato sauce to the pan and fry the vegetables for 10-15 minutes.
Transfer the sauce into a bowl with goose pieces, add beer so that it barely covers the meat. Salt and pepper to taste. Close the lid! Simmer for about 1.5 hours. About 5 minutes before the end of cooking, do not forget to add the remaining spices - basil and thyme.
Ingredients:
- Goose - 3-4 Kilograms (it is not at all necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
- Carrots – 5 pieces
- Onions – 4 pieces
- Beer - 0.5 liters (preferably unfiltered)
- Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tbsp)
- Salt - 1 teaspoon (0.5 teaspoon for marinade, 0.5 teaspoon for main dish (to taste))
- Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
- Thyme – 30 Grams
- Basil – 30 Grams
- Chili pepper – 1 piece
- Mustard seeds – 10 grams
- Ground black pepper - 1 pinch (you can use a mixture of peppers)
- Garlic - 2-3 cloves
- Bay leaf - 1-2 pieces
How to cook "Goose in pieces"
Place the fried pieces in a deep bowl in which we will simmer the meat. And in the frying pan in which the goose was fried, we make a sauce from vegetables. For the sauce, chop the carrots on a coarse grater and chop the onion. Add tomato sauce to the pan and fry the vegetables for 10-15 minutes.
Transfer the sauce into a bowl with goose pieces, add beer so that it barely covers the meat. Salt and pepper to taste. Close the lid! Simmer for about 1.5 hours. About 5 minutes before the end of cooking, do not forget to add the remaining spices - basil and thyme.
Ingredients:
- Goose - 3-4 Kilograms (it is not at all necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
- Carrots – 5 pieces
- Onions – 4 pieces
- Beer - 0.5 liters (preferably unfiltered)
- Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tbsp)
- Salt - 1 teaspoon (0.5 teaspoon for marinade, 0.5 teaspoon for main dish (to taste))
- Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
- Thyme – 30 Grams
- Basil – 30 Grams
- Chili pepper – 1 piece
- Mustard seeds – 10 grams
- Ground black pepper - 1 pinch (you can use a mixture of peppers)
- Garlic - 2-3 cloves
- Bay leaf - 1-2 pieces
Stewed goose with sauerkraut
A saucepan with a thick bottom and a lid or a roasting pan, a knife, a kitchen board.
Ingredients
How to choose the right ingredients
- When choosing a whole goose for roasting, be guided by the size of your roasting container. The carcass should sit quietly in the container and release juice well. It is best to take a medium-sized goose. It should be meaty, not old and without excess fat. Otherwise, it will take a long time to cook, and in the end all the fat may not be rendered. If the bird is old, the dish will be too tough.
- If you still have an old goose, then, in this case, it is better to put it out. So it will be softer.
- The skin of the carcass should be light, without unnecessary feather stumps, without damage and mucous membrane.
- When choosing cabbage for filling, decide for yourself what taste you want to get. If you want it spicier, then use well-fermented cabbage. And if you like a milder taste, then non-acidified or slightly salted cabbage will suit you.
Video recipe
Watch the video on how to cook delicious stewed goose with the least amount of ingredients.
Cooking time: 1.5-2 hours.
Number of servings: 6-8.
Number of calories per 100 g: 412 kcal.
Kitchen utensils and equipment: non-stick frying pan, spatula, masher, baking rack, knife, rack tray, toothpicks or thread and needle, colander.
Ingredients
Cooking sequence
- In a deep container, mix 1-2 g of cumin, 1-2 g of oregano and 2-3 g of salt. Mix well.
- Pour 250 g of boiling water over 1.5 kg of whole goose. Wash thoroughly and let dry.
- Place 300 g of sauerkraut in a colander or sieve. Squeeze out excess liquid.
- Wash and core 3 apples. Cut into cubes and mix with sauerkraut.
- Stuff the goose with a mixture of cabbage and apples. We sew up or pin with toothpicks the place on the carcass through which we stuffed. This is done so that the juice and filling do not leak out during baking.
- Place the goose on a baking rack and place a tray underneath.
- Pour 120 g of vegetable oil over the carcass. Pour 150 g of filtered water into the tray.
- Preheat the oven to 220 degrees Celsius. When the oven has warmed up, put our goose in it and bake for 45-50 minutes until the skin turns golden brown.
- Turn the carcass over to the other side and grease with juice from the pan. Bake for another 40 minutes so that the other side is browned.
- When the goose is ready, leave it in the switched off oven for a while. We take out a whole baked apple and cut pieces from the core. We cut it randomly.
- Pour some of the fat that remains in the pan into a non-stick frying pan and place it on the stove.
- When the frying pan is hot, place the chopped baked apple on it. Fry a little in fat and chop with a masher.
- Add 5 g of flour to the apple and mix. Add 50 g of filtered water, 7 g of sour cream. Bring until thickened.
Video recipe
In the video you can see a recipe for cooking goose with sauerkraut in the oven.
How to serve and how to complement the dish
- Don't limit your imagination to only cabbage and apples. Add dried apricots, raisins, oranges, prunes, dates or anything of your choice to the filling. As a result, you will get an unsurpassed taste of the dish. By adding something of your own to the filling or marinade, you can get an exclusive dish.
- Serve the dish hot or warm. Serve the goose on a nice large platter topped with baked apples or potatoes. It is better to portion the dish after the guests look at your culinary masterpiece. But do not forget that the dish turns out to be quite fatty and juicy. When cut, juice will be released.
- Berry sauces are ideal for goose. They will well emphasize the special taste of this meat and add exquisite sourness.
- Pierce the fattest areas of the carcass with a knife so that during heat treatment excess fat is fried.
- Everyone knows that the most tender part of a goose and duck is the breast. In order to make it juicy, you need to bake the carcass with its back facing up. Then, during cooking, you can turn it over so that it acquires an even golden color.
- If you are afraid that the dish will turn out dry, then water it more often with the fat that is rendered from the goose. Also place or pour water into the pan. This will cause it to simmer and increase the humidity in the oven.
- You can also cook goose with sauerkraut in a sleeve or in foil.
- I recommend preparing this for lovers of beautiful poultry dishes. This dish is very healthy and tasty. Also, do not deprive your attention of the recipe for making turkey basics. The decoration of your holiday table will be duck with sauerkraut. And a fragrant and everyone-loved dish will become a chic dinner for the whole family.
Diversify your diet and cook wonderful goose dishes more often. Delight your loved ones with your culinary achievements. Write your recipes in the comments. Bon appetit!
