Ingredients:

  • 1 whole goose (about 10 lbs)
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 2 apples, quartered
  • 1 onion, quartered
  • 1 cup chicken or goose stock
  • 1 medium red cabbage, shredded (about 2 lbs)
  • 1 apple, peeled and grated
  • 1 onion, finely chopped
  • 3 tablespoons vinegar (apple cider or red wine)
  • 2 tablespoons sugar
  • ½ teaspoon allspice
  • Salt, to taste
  • 3 tablespoons duck fat or butter
  • 2 lbs potatoes (Idaho or Russet), peeled and quartered
  • 1 cup all-purpose flour
  • 2 large eggs
  • Salt, to taste
  • ½ cup breadcrumbs (optional for texture)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Rinse the goose inside and out, removing any excess fat from the cavity.
  3. Pat it dry with paper towels. Rub the salt, pepper, paprika, and thyme all over the goose, including the cavity. Stuff with quartered apples and onion.
  4. Position the goose breast side up in a large roasting pan. Pour chicken stock into the bottom.
  5. Roast in the preheated oven for 2 hours, basting every 30 minutes. Increase the temperature to 400°F (200°C) in the last 30 minutes.
  6. Check for doneness: the internal temperature should reach 165°F (75°C).
  7. In a large pot, melt duck fat or butter over medium heat. Add the finely chopped onion and sauté until translucent.
  8. Add shredded cabbage, grated apple, vinegar, sugar, allspice, and salt. Stir well to combine.
  9. Cover and simmer on low heat for about 45 minutes, stirring occasionally until tender.
  10. Cook the peeled and quartered potatoes in a large pot of boiling salted water until tender, about 15-20 minutes.
  11. Mash the potatoes until smooth. Add flour, eggs, and salt, and if using, sprinkle in breadcrumbs.
  12. Bring a large pot of salted water to a boil. Wet your hands, take portions of the dough, and form them into balls.
  13. Once the dumplings float to the surface, cook for an additional 2-3 minutes. Remove and set aside.