Goose legs in braised cabbage

Ingredients for 2 servings:

• 2 legs (goose legs)
• Salt
• 1 kg white cabbage
• 2 large onions
• 30 g lard
• 250 ml water, hot
• 2 tbsp sugar
• 250 ml vinegar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and dry the goose legs, and rub with salt. Remove the outer leaves from the white cabbage, quarter the cabbage, remove the stalk, wash, drain, and cut into fine strips. Peel and dice the onions. Melt the lard and sear the goose legs on all sides. Add the diced onions and let them brown. Pour in water, add the cabbage, season with salt, and simmer for about 2 hours. Remove the meat from the bones, place in a warmed bowl, season the cabbage with salt, sugar, and vinegar, and add to the meat.