/images.kitchenstories.io/wagtailOriginalImages/R1989-photo-final-1.jpg)
Garam-masala goose legs with red cabbage
Ingredients
Utensils
oven, 2 roasting pans, 2 cutting boards, 2 knives, paper towels, mandoline, large bowl, baking sheet
How-To Videos
See allHow to chop nuts
Homemade garam masala spice mix
How to cut an onion
Nutrition per serving
Step 1/ 4
- 2 goose legs
- ½ tbsp garam masala
- 1½ red onions
- 125 ml goose stock
- salt
- oven
- roasting pan
- cutting board
- knife
- paper towels
Preheat oven to 160°C/320°F. Wash and pat dry goose legs. Rub with salt and half of garam masala. Peel and quarter the onions and transfer to a roasting pan. Place goose legs on top and add the goose stock. Bake for approx. 90 min. in a preheated oven.
Step 2/ 4
- ½ kg mixed carrots
- 25 ml vegetable oil
- 15 g honey
- ½ tbsp garam masala
- salt
- roasting pan
Wash and halve carrots and place in a separate roasting pan. Add salt, vegetable oil, honey, and remaining garam masala and mix together. Transfer to the oven and bake at 160°C/320°C. Remove at the same time as the goose legs.
Step 3/ 4
- ½ red cabbage
- 50 ml passion fruit nectar
- 10 g sugar
- 25 ml walnut oil
- 2 passion fruits
- salt
- mandoline
- large bowl
- cutting board
- knife
In the meantime, quarter red cabbage and thinly slice with a mandoline. Add red cabbage, passion fruit nectar, salt, sugar and walnut oil to a large bowl. Mix together with your hands. Halve passion fruits, spoon out the pulp and spread over the red cabbage.
Step 4/ 4
- 30 g walnuts
- baking sheet
Toast hazelnuts for approx. 10 min. at 160°C/320°F in the oven. Roughly chop them after baking and add to the red cabbage. Once the goose legs are crispy, remove from the oven and serve with passion fruit, red cabbage and roasted carrots. Enjoy!
Enjoy your meal!
Tags
More delicious ideas for you
- Bagel dumplingsHanna Reder
- Roast duck with apples and beetsZWILLING
- Braised goose legs with anise-mandarin sauceKristin Bothor
- Creamy keto chicken kormaMay Dang
- Spiced orange and red wine braised lambDevan Grimsrud
- Broth fondueDevan Grimsrud
- Lemony winter pasta with roasted cauliflowerUndine Renner
- Roasted goose legs with creamy pointed cabbageChristian Ruß