Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 deg F. | 2. Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour. | 3. Shake off excess. | 4. Set large skillet over moderately high heat and film with fat or cooking oil. | 5. When very hot but not smoking, add as many pieces of goose as will fit into the pan easily. | 6. Brown on both sides Remove to a plate, and set aside. | 7. Brown salt pork lightly in a spoonful of fat, then add onions until tender. | 8. Transfer to casserole dish. | 9. Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven. | 10. Simmer slowly in oven for 1 1/2 to 2 hours, or until tender. | 11. Turn and baste several times during this period. | 12. Prepare Cabbage. | 13. Shred cabbage into 1/4 inch slices. | 14. Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat. | 15. Cover, bring to a boil, and boil hard 5-6 minutes until barely tender. | 16. Uncover and set aside. | 17. Serving. | 18. Skim off any fat from surface of goose cooking liquid. | 19. Sauce should be slightly thickened. | 20. Arrange goose pieces over a bed of cooked noodles or mashed potatoes. | 21. Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose. | 22. Spoon a little sauce over each piece of goose. | 23. Serve the rest of the sauce in a separate bowl to pass. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
goose	9 -10		cut	-	-	-	-
salt pepper				-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
oil	1/3	cup		598.6	0.0	0.1913	67.97800000000001
salt pork	1	cup	diced blanched	-	-	-	-
onion	5 -6	cups	sliced	0.0	0.0	0.0	0.0
garlic	2 -3	cloves	minced	0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
thyme leaf	1	teaspoon		-	-	-	-
white wine	1 1/2	1/2		-	-	-	-
goose stock beef bouillon	2	cups		-	-	-	-
cabbage	1			22.25	5.162000000000001	1.1392	0.08900000000000001
bouillon	1/2	cup		8.4	0.048	1.368	0.264
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
butter	3	tablespoons		256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.