Goose Breast with Pretzel Dumpling Roll and Cabbage Salad

The goose breast

1. Wash, and then salt (massage in) well on both sides. Then pepper. Put the coarsely chopped apples and onions in a medium-sized casserole dish, put the goose breast on top who has put a lid on and then put it in the oven. Who has circulating air, at 180 °, who does not have top-bottom heat 200 ° For about well, let’s say a good 30 minutes. Then you can lower the temperature to 160 ° after the 30 minutes can be poured and the lid can stay off , pour over again and again

Preparation of the dumplings

1. Let the milk get well hot. Cut the lye pretzels and lye sticks into large cubes and put them in a bowl with a lid (if possible). Pour in the hot milk (please do not add everything at once, you can add again) I let it sit for a good 20 minutes. During this time I cut the bacon into small cubes and the onion into small cubes as well as the leek.
2. I fry the bacon in a small pan, add the onion, sauté the leek and add the butter to melt it. Now it all comes down to the pre-cooked lye biscuits. Mix everything well, add the egg and incorporate the spices, but please do not knead – the pieces should still be recognizable. To taste. Be careful with the salt because the lye pieces are always heavily salted!

Rolling up the pretzel mass

1. Put a long piece of aluminum foil and cling film of the same length on top of one another so that the cling film is on top. Now I have divided the dough, put the first part of the mixture in the middle, press it a little to the shape and now roll it up. The ends stick out a good 5 cm. I now turn these ends against each other so that the roll looks like candy. Together.
2. I used a wok to simmer because there is so much space for the two rolls. Soak in the boiling water, turn back the temperature and let the lid simmer for a good 30 minutes with the lid half covered. We also had boiled dumplings, which I then put in the water with salt and mixed cornstarch (they don’t boil off like that) for 15 minutes.

The cabbage salad

1. I slice the pointed cabbage very thinly in a bowl, sprinkle it with salt and knead it vigorously, don’t worry, it will be less, but kneading makes it very mild. The bacon and onion are left out in a small pan, let cool down a little. Now the bacon wants to go into the cabbage, put everything in, mix the vinegar with it, the caraway powder, the sugar, pepper and finally the dash of oil.
2. It should be noted: Coleslaw if left open for a long time says “Oxidized” tastes iron-rich. A little tip from me. In the bowl in which it is stored, PLEASE put a cling film on the salad, even if there is a lid. Does not pass parboiled (bruised) coleslaw.

The end of the goose breast

1. Now it should be soft, remove it from the bone, drain the broth through a pointed sieve and collect it in a saucepan. Skim off the fat if necessary. I cut the goose breast into slices with my electric knife and kept it warm. I pressed the apple onion mixture through the sieve as well as I could, let the broth boil with cornstarch that I mixed with water and thickened some paprika powder in a glass with a lid. Finally stir in a cap of cognac and you’re done.
2. Should another mistake have crept in, thank you for the hint. Merry Christmas again to all of you.