Cook goose with sauerkraut. Goose stuffed with cabbage according to grandmother's recipe

Goose stew with sauerkraut

Who is going to celebrate the old New Year tomorrow?
I'm going to! I will make a goose according to the old recipe of Elena Molokhovets (I have my grandmother's 100-year-old book). Grandma used to always make this goose for Christmas, now I - someone has to continue the tradition. :)))
Winter, hearty, high-calorie dish. Slavic ancestors knew a lot about a good table :)))

Dear followers of a healthy lifestyle and cholesterol fighters, just do not read this post! OK? Save your nerves and me.

Goose - 1 pc.
sauerkraut - 1.5 liter jar
tomato juice - 0.5 liters
sour cream - 1 cup
salt, pepper, garlic - to taste

We take the carcass of a goose, wash it, clean it, free it from possible remnants of feathers (Ostyaks). Sometimes you even need to burn the fluff over the fire. Especially carefully wash the neck (the throat and larynx must be removed). If there are entrails inside the bird (liver, heart, stomach), they must be taken out, washed thoroughly, and cooked with the goose.
Rub with salt, pepper, stuff with garlic.

We put the goose in the goose, add a little water (1 cup) and simmer over low heat for an hour. Then take it off the fire and turn it over.

We thoroughly wash the cabbage under running hot water and put it in the goose dish around and inside the goose. If your goose is too small, then the bird can be cut into portions, and the huge skeleton-skeleton, which takes up a lot of space, can be thrown away. It won't affect the taste, only the volume.
Also, if your sauerkraut does not have enough carrots, you can add a little grated fresh.
I don't salt.
Onion for an amateur, I do not put it.

Goose is an extremely fatty bird, so a lot of fat is rendered from it during stewing. It is this that sauerkraut helps us extinguish. Pour tomato juice into the roaster not to the top (otherwise it will gurgle and splash). I have half a liter of juice left, but in general it depends on the size of the roaster, it can be either less or more.
On a small fire, simmer for another 2 hours, then the bird becomes tender and soft, you can eat it with your lips.

We stir occasionally. By the way, you can stew both in the oven and on an open fire (if your goose is good and closes tightly), of course, it is more reliable in the oven.
We try and add if necessary. Usually sauerkraut contains enough salt and no more salt is needed.
Sometimes there is too salty cabbage, then add fresh, non-acidic sour cream to the goose, mix and simmer for another 10 minutes.

This is my traditional Christmas recipe that I inherited from my grandmother. Every year, once a year, I cook this goose. The whole family walks around the oven in anticipation :)))

For the main course

Goose 3-4 kg.Vegetable oil for lubricating foilBlack pepper to taste Salt to taste

For filling

Sauerkraut 1 kg.Red currants 1/2 cupBulb onion 2 pcs.Vegetable oil for frying

For the marinade

Red currants 1 glassGranulated sugar 1 tbsp.Black pepper to taste Salt to taste

How to cook

Marinade preparation

Grind red currants in a blender. Add sugar, pepper and salt, mix.

Filling preparation

Finely chop the onion and fry in a pan with vegetable oil. Cut the cabbage not finely, put to the onion and fry everything together for 5 minutes. Add red currants to the cabbage, mix.

cooking goose

Prepare the goose - wash and dry with a paper towel. Rub with salt and pepper inside and out. Lubricate with marinade on all sides, put in a plastic bag, tie and put in the refrigerator overnight, you can for a day (the longer the meat is marinated, the softer it will be). Grease a large sheet of foil with vegetable oil. Take the goose out of the refrigerator, take it out of the bag, put it back down on the foil, wrap it up. Preheat oven to 200 degrees. Pour one glass of water into a deep baking sheet, put the prepared goose and put in the oven for one hour. After the time has elapsed, remove the goose from the oven, open the foil, put the stuffing inside the goose, do not close the hole with anything, fix the foil again and put the dish in the oven for 3-4 hours. 15 minutes before the end of baking, open the foil on top so that the goose is browned.

It is the berries of acidic varieties that split the meat well and make it soft; instead of red currants, you can take cranberries. The sauerkraut filling also helps to tenderize the meat.

The goose is cooked for a long time, 3-4 hours. To check the readiness of the meat, you need to pierce the goose breast with a knife right through the foil - it will enter freely into the soft meat.

If the water from the pan has evaporated, then you need to pour it again. Evaporating water creates the effect of cooking a goose in a Russian oven and prevents the dish from burning and drying out.

It is better to fold the foil in two or three layers - this also contributes to obtaining soft meat as a result.

For cutting the finished goose (and any bird), it is better to use special scissors.

Goose stew with sauerkraut

A saucepan with a thick bottom and a lid or ducklings, 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 be calmly located in the container and well secrete juice. It is best to take a medium-sized goose. It should be fleshy, 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, then the dish will turn out to be too hard.
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 excess feather stumps, without damage and mucous membrane.
When choosing cabbage for stuffing, decide for yourself what taste you want to get. If you want to be spicier, then take well-sauerkraut. And if you like a milder taste, then non-sour or slightly salted cabbage will suit you.

Cut 1.5 kg goose into arbitrary pieces. Remove the core from one apple and cut into slices.
We select the fattest pieces of goose and put them on the bottom of the pan or ducklings. We add some salt.
Sprinkle generously with sauerkraut. Put in a few apple slices.
We put the rest of the goose pieces, add salt again, put the remaining apple slices and sprinkle with the right amount of sauerkraut.
We put on medium fire. We cover with a lid.
When the goose started up the juice and boiled, and this is about 10 minutes, we reduce the fire to a minimum. It is not necessary to stir it during the quenching process. The main thing is that you choose the right dish so that the goose and cabbage do not stick to the bottom.
We cook the goose for a total of 1.5-2 hours. Every half an hour we check for readiness, and after a while the components can be mixed in order to check the readiness of the lower pieces.
At the end of cooking, the cabbage should settle down and change color slightly to grayish.

video recipe

Check out this video on how to make a delicious goose stew with the least amount of ingredients.

Time for preparing: 1.5-2 hours.
Servings: 6-8.
Number of calories per 100 g: 412 kcal.
Kitchen utensils and equipment: non-stick frying pan, spatula, pusher, baking grid, knife, griddle tray, toothpicks or thread with a 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.
We pour 1.5 kg of a whole goose into 250 g of boiling water. Rinse well and let dry.

Put 300 g of sauerkraut on 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 or stab with toothpicks the place on the carcass through which we stuffed. This is done so that the juice and filling do not flow out during baking.
We put the goose on the grill for baking and put a tray from below.
Pour the carcass with 120 g of vegetable oil. Pour 150 g of filtered water into the pan.
Preheat the oven to 220 degrees Celsius. When the oven is hot, put our goose in it and bake for 45-50 minutes until the skin is golden brown.
We turn the carcass to the other side and grease with juice from the pan. Bake for another 40 minutes to brown the other side as well.

When the goose is ready, leave it for a while in the switched off oven. We take out a whole baked apple and cut pieces from the core. We randomly cut it.
Pour some of the fat that remains in the pan into a non-stick frying pan and place on the stove.
When the pan is hot, put the chopped baked apple on it. Fry a little in fat and grind with a pusher.
Add 5 g of flour to the apple and mix. Add 50 g of filtered water, 7 g of sour cream. We bring to a boil.

video recipe

In the video you can see the recipe for cooking goose with sauerkraut in the oven.

How to serve and how to complement the dish

Don't limit your imagination to cabbages 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 hot or warm. Serve the goose on a beautiful large platter lined 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. Juice will come out when cut.
Berry sauces are ideal for goose. They will well emphasize the special taste of this meat and add exquisite sourness.

Pierce the fattest parts of the carcass with a knife so that excess fat is burned off during heat treatment.
Everyone knows that the most tender part of the goose and duck is the breast. In order to make it juicy, you need to bake the carcass with the back up. Then, during the cooking process, you can turn it over so that it acquires a uniform golden color.
If you are afraid that the dish will turn out dry, then more often pour it with fat, which is rendered from the goose. Also put or pour water into the pan. Thus, it will boil and increase the humidity in the oven.
You can also cook goose with sauerkraut sleeve or foil.
I recommend cooking for lovers of beautiful poultry dishes. This dish is very healthy and tasty. Also, do not deprive your attention of the recipe for cooking azu from turkey. Duck with sauerkraut will decorate your festive table. A fragrant and beloved by all will be 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. Enjoy your meal!

Our ancestors were very kind to poultry. So even the slaughter of a chicken was timed only for a big event: (pies made from pastry stuffed with the meat of this poultry) were usually baked for ritual, religious occasions. A goose baked with apples or porridge was made only on the occasion of big holidays - feasts - with many guests.

No one would serve such a royal - without exaggeration - a dish for a vytie (cry for the bride), a wedding ransom and a train for friends. Only at a wedding feast and at the agreement of matchmakers with parents could one taste a real whole goose or goose cooked with apples or porridge and mushrooms.

The standard recipe for goose with apples is known to almost every housewife. The bird must first be scalded, plucked, gutted and stuffed with your favorite filling. Everything is easier with store-bought semi-finished products.

It needs:

thaw slowly in the refrigerator (takes about a day)
scald and peel off feathers, if this was not done by negligent culinary workers
remove the cervical spine
sew up the neck so that the fat does not leak out and the filling does not spill out
cut the fat near the tail and cut it out itself (otherwise, the meat will have an unpleasant musky smell)
chop off the extreme phalanx of the wings - it will dry out during cooking.

The goose is still a bird. Despite the simplicity of its preparation, it is enough just to gape a little, as the juiciest goose meat becomes dry and tasteless. Therefore, it is advisable, when preparing it, to look into the oven more often and pour the dish with the released fat or water.

Recipe with apples

The most famous recipe is a goose in the oven stuffed with apples. They make the meat more juicy, and the sourness pleasantly sets off fatty meat.

You will need:

goose carcass - 1 pc. (about 3 kg.)
sour apples (Antonovka is suitable) - 5 pcs.
salt - about 1 tea. spoons
ground black pepper - about 0.5 tea. spoons.

For marinade:

odorless vegetable oil - 70 gr.
garlic - 5-6 large cloves
favorite dry spices (thyme, basil, peppermint, hot pepper, etc.) - to taste
lemon juice - 2 tbsp. spoons

Cooking steps

Carefully wipe the prepared carcass with a sewn neck inside and out. Rub with salt and black pepper.
We crush the garlic and from the indicated ingredients. Rub it on the goose inside and out. Leave for at least 30 minutes.
We clean the apples, remove the cores and cut each approximately into 6 parts. We add, we pepper. Sweet apples, in principle, can also be used, but they will need to be flavored with lemon juice.
Stuff the bird tightly. Then we sew in the tail area so that the juice does not flow out.

Tip: so that delicious fat does not leak out of the goose, you need to lift the lower edge of the skin from the back side up, to the abdomen, and sew it up.

Now the ends of the legs and wings with foil so that they do not burn.
We put foil paper on a baking sheet, on top - a goose, cover it with another sheet, press it tightly.
We put the bird in the oven (if you wish, you can let it “get used” to the marinade and apples for several hours). Bottom heating mode, temperature 200°C. We bake for 2 hours, periodically (every 20 minutes) watering the bird with juice. We lower the temperature to 180°C. A carcass weighing 3 kg will be baked for another 1 hour. Don't forget to water the carcass.
Remove the foil and bring the skin to a brownish-golden state at a temperature of 200 ° C in the "top heating" mode.
We take out our goose baked with marinade and apples, remove the threads, put it on a dish, decorate with a side dish and serve to dear guests.

Tip: if the goose is not baked in foil, then it is better to lay it on a wire rack, put a baking sheet or other container with water from below. The meat will turn out juicy, and excess fat will flow into the substituted dishes.

Recipe with sauerkraut and cranberries

This filling will make the meat tender and spicy.

You will need:

carcass of a small goose (approximately 3 kg.) - 1 pc.
salt, pepper for rubbing poultry
sauerkraut - 600 gr.
cranberries - a handful (to taste)

For marinade:

soy sauce - 2 tbsp. spoons
white wine - 100 ml.
honey - 1 tbsp. a spoon
garlic - 3 cloves
onion - 1 pc.
spices for poultry - to taste

Cooking steps

We prepare the carcass, as in the first recipe, rub with salt and pepper and leave in the cold for a day to dry and salt.
We crush the garlic, rub the onion on a fine grater and make a marinade for the goose in the oven. We coat the bird with it, leave it to marinate for several hours.
cabbage with cranberries. We sew up. Put on a baking sheet, cover with foil and cook in the same way as in the first recipe.
Turn the carcass over an hour before being ready. At the same time, you can put peeled potatoes (whole or cut in half) on a baking sheet. We turn potatoes from time to time.
We serve our festive goose, overlaying it with potatoes sprinkled with herbs.

The goose prepared according to this recipe turns out to be exceptionally tasty, the meat from sauerkraut becomes softer, and the cranberries add piquancy and sourness.

Tip: to marinate the carcass better, you can wrap it with cling film.

Recipe with buckwheat porridge

In principle, you can make a bird with rice and even pearl barley, but in the traditional Russian recipe, a goose is baked with this grain.

We will need:

goose carcass weighing 3 kg - 1 pc.
dry buckwheat - 300 gr.
bulbs - 2 pcs.
carrot - 2 pcs.
mushrooms (preferably tubular, but champignons are also possible) - dry 50 grams or fresh / frozen 300 gr.
salt, pepper for rubbing poultry and for porridge
vegetable oil for frying

For the marinade

large garlic cloves - 4-5 pcs.
vegetable oil - 50 gr.
favorite spices for poultry - to taste
lemon juice or white wine - 3 tablespoons

Cooking steps

Rub the goose carcass with salt and pepper, leave for 6 hours in the cold.
We crush the garlic and make the marinade. Rub it generously on the bird.
First, fry the finely chopped onion until golden brown.
Add grated carrots and fry until half cooked.
Pour coarsely chopped mushrooms into the pan and fry them with the addition of water for about 20 minutes. Dry mushrooms must first be washed and soaked in warm water for 2 hours.
We put buckwheat to boil and add all the fried ingredients to it.
We cook the porridge until half cooked - it has yet to absorb the fat from the goose.
We stuff the goose with buckwheat so as to fill it 2/3. Sew up and cook under foil in the oven for 3 hours. First 1 hour at 200°C, then 2 hours at 180°C. Do not forget to water with fat and at the end be sure to brown the skin.

Tip: you can cook the goose in a roasting sleeve. One end of it must be left open so that excess heat comes out of the carcass.

Firebird with apples

If you are planning a solemn event with a banquet dedicated to it, the goose in the oven will be the real king of the festive table. It goes well with any side dishes - potatoes, rice, raw and grilled vegetables. Be sure to serve sour cranberry, quince sauce with poultry meat ... Your gastronomic surprise will surely please your guests and will be remembered for a long time!

Would you like a goose? I mean, eat a goose stuffed with cabbage. Then here is a good recipe for you.

Let's start with the list of required ingredients:
– Goose itself (already plucked and gutted)
- A quarter kilogram of fresh cabbage
- The same amount of sauerkraut
- Two hundred grams of mushrooms
- One bulb
- Three tablespoons of vegetable oil
- Salt and pepper

How to cook stuffed goose:
The goose must be thoroughly washed, dried and cut off the tail. If you have a gun, you need to set it on fire. Next, chop the onion, and chop the fresh cabbage. In a frying pan heated with vegetable oil, fry the onion of a golden hue, then add the cabbage and pour in half a glass of water. Simmer for about ten minutes. Then add sauerkraut and mushrooms, mix everything thoroughly and simmer for another fifteen minutes. If the cabbage starts to stick to the pan, add some water. Oh, and don't forget to stir!

We stuff the goose with the resulting filling, after which we rub it with pepper and salt. Now put it in a baking bag and place it on a baking sheet, the bottom of which is slightly filled with water.

Stuffed goose in the oven- cook slowly and carefully!
Now we preheat the oven to one hundred and eighty degrees and bake the goose in it for about two and a half hours. If you want the goose to have a crispy crust, cut open the bag and let it stay in the oven for ten minutes. The choice of side dish depends entirely on your preferences.

Stuffed goose recipe with photo