Roasted goose legs with creamy pointed cabbage

Nutrition per serving

• Step 1/3

  
  • 1 goose legs
  • ¼ tsp dried marjoram
  • 1 carrots
  • ½ leek
  • ½ parsnip
  • ¼ bulb onion
  • ¼ head pointed cabbage
  • salt
  • pepper
  • sugar (for marinating)
  • knife
  • cutting board
  • cast iron pan

  Rub goose legs with salt, sugar, pepper, and marjoram, let sit for approx. 30 min. Chop carrot, leek, and parsnip. Cut half of the onion into bite-sized pieces, then add to a cast-iron pot. Mince remaining onion and roughly chop the pointed cabbage, set aside.

• Step 2/3

  
  • 1 apples
  • 87½ ml white wine
  • 75 ml apple juice
  • ½ allspice berry
  • ½ juniper berry
  • oven

  Preheat oven to 160ºC/320°F, add goose legs and apples to the pan, place on top of chopped vegetables. Pour in white wine and apple juice, add allspice berry and juniper berry to the pan, Transfer pan to the oven and roast for approx. 2 hrs.

• Step 3/3

  
  • ½ tsp vegetable oil (for frying)
  • 1 cl apple brandy
  • 25 g crème fraîche
  • salt
  • pepper
  • frying pan
  • spatula

  In the meantime, heat vegetable oil in a frying pan. Add chopped pointed cabbage and fry for approx. 5 min, then add in minced onion and let fry together. Deglaze with apple brandy. Stir in crème fraîche and season with salt and pepper. Serve roasted goose legs with fried cabbage. Enjoy!