Goose leg with red cabbage and low-carb dumpling soufflé

Ingredients for 4 servings:

• 4 goose leg(s), approx. 450 g each
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp garlic
• ¼ tsp all-spice
• ½ tsp nutmeg
• ½ tsp rosemary
• ½ tsp marjoram
• 1 kg goose giblets
• 4 tbsp goose fat
• 1 onion(s)
• 400 ml red wine, dry
• 400 ml water
• 40 g xylitol (sugar substitute)
• 1 cinnamon stick(s)
• 4 allspice berries
• ¼ tsp marjoram
• ¼ tsp thyme
• salt and pepper
• 500 g red cabbage
• 75 g diced bacon
• ½ onion(s)
• 60 g xylitol (sugar substitute) or erythritol
• 50 g lard
• 2 bay leaves
• 4 carnations
• ½ lemon(s), juice
• 100 ml red wine, dry
• salt and pepper
• 80 g almonds, blanched, ground
• 120 g butter
• 80 g Parmesan
• 4 eggs, size L
• 1 tsp baking powder
• 1 tsp rosemary

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Christmassy

The day before: Remove the outer leaves from the red cabbage head, cut it in half, and remove the stalk. Divide the halves again, then cut the cabbage into not-too-fine strips using a bread knife or grate it in a food processor. In a bowl, mix the chopped cabbage with lemon juice, xylitol, pepper, and salt. Peel the onion and, using the cloves, form a “clove hedgehog.” Melt the lard in a large pot, add the bacon cubes, and fry briefly. Add the red cabbage and clove hedgehog and deglaze with red wine. Then, with the lid closed, simmer gently for 45 minutes over low heat, stirring occasionally. Remove the clove hedgehog and let the cabbage cool. On the day of the feast: For the goose legs: Preheat oven to 180°C fan/convection oven. Mix the spices in a bowl and season the goose legs on all sides. Place on a baking tray and place in the oven. Brush the goose legs with the fat and stock every 20 minutes. The legs should roast for about 1.5 hours. For the sauce: Remove 4 tablespoons of goose fat from the goose legs from the oven. Brown the giblets with the xylitol in the goose fat in a saucepan. Add the cinnamon stick, allspice berries, and onion. Deglaze with red wine and water and reduce heat to low for 1 hour. Then remove the cinnamon stick, goose giblets, and allspice berries and puree the sauce. Bring the red cabbage back to a boil and refine with 3 tablespoons of goose fat. For the dumpling soufflé: Whisk the eggs, almonds, Parmesan cheese, butter, salt, baking powder, and rosemary in a bowl. Divide evenly among 4 soufflé dishes and bake in the oven with the goose legs for 15 minutes. Bring the sauce back to a boil, add the remaining cooking juices, and season with salt and pepper. Arrange a leg of pork, red cabbage and dumpling soufflé on each plate and drizzle with the sauce.