Roast goose with savoy cabbage

Ingredients for 6 servings:

• 1 goose, ready to cook, approx. 3 kg
• 5 large apples
• salt and pepper
• Marjoram or mugwort (to taste)
• some oil
• 1 bunch soup greens, cleaned
• 1 ½ kg savoy cabbage
• 3 tbsp butter
• 250 ml red wine
• 100 ml cream
• Walnuts, chopped and roasted
• 1 jar cranberries, approx. 300 – 400 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Rub the goose inside and out with salt and pepper. Dice the giblets and apples and fry in a little oil. Season with marjoram or mugwort and season to taste with salt and pepper. Stuff the goose with this mixture and sew it up or secure it with wooden skewers. Cut the soup vegetables into large pieces and place them in the oven roasting pan with the goose. Add a very small splash of water and roast in the oven at 200°C (top/bottom heat) for about 2 1/2 hours. During this time, baste the goose frequently with the resulting meat juices and turn them over. Meanwhile, cut the savoy cabbage into wedges and cook for about 15 minutes. Drain and then toss in the butter. Add the nuts and arrange on a platter around the goose. Warm the cranberries and pour them over the savoy cabbage. Keep everything warm. Strain the meat juices through a sieve, straining out the root vegetables and removing some of the fat if necessary. Bring to a boil with red wine and a little water, stir in cream, and season to taste. Thicken with cornstarch if necessary. Serve with yeast or bread dumplings.