Goose legs on red cabbage in a Roman pot

Ingredients for 2 servings:

• 500 g red cabbage
• 2 goose legs
• 1 apple (Boskoop)
• 1 onion(s)
• 1 piece(s) cinnamon stick(s), approx. 3 cm long
• 1 bay leaf
• 2 carnations
• 1 tbsp currant jelly
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

can cook on its own, the meat becomes wonderfully juicy with crispy skin, the red cabbage is nicely spicy

Trim the red cabbage and slice into thin strips. Peel, core, and chop the apple, then add it to the red cabbage, along with the diced onion. Add the vinegar, a little salt, jelly, and spices, and mix everything together. Transfer to a watered earthenware pot. Season the goose legs with salt and pepper, rub with soy sauce, and place on top of the red cabbage. Cover the pot and place it in the oven. Place it in a cold oven and roast at 175°C (top/bottom heat) for about 3 hours. Then roast uncovered for another 15 minutes. Before serving, skim off some of the rendered fat.