Ingredients:
1 goose weight not less 3 kilos and its giblets
a couple thyme sticks
a pinch of fresh black and red pepper
Granular sea salt
For filling:
1 kilo sour cabbage
1 medium size carrot
1 onion
1 tea spoon caraway
Vegetable oil 2-3 table spoons
1. If the goose is frozen then it should be defrosted at least 12 hours before cooking. Defrost in the refrigerator. Wash the defrosted carcass. Dry the inside and outside.
2. Stir sea salt, pepper and thyme in a mortar. Rub the goose inside and outside with this dry mixture, cover container with the goose with food wrap and put into the refrigerator to marinate.
3. Wash goose giblets, cut, add some salt and pepper and ragout in a saucepan with some water for about 15-20 minutes.
4. Wash the sour cabbage, if there is much vinegar, put in a pan with heated oil, add chopped onion, grated carrots and fry for 5-7 minutes. Sprinkle cabbage with some caraway seeds. Then pour some boiling water in a pan, tightly close the lid and ragout for about one and a half hours. I cooked in a crock-pot the in “baking” mode.
Salt the cabbage 10 minutes before the end of cooking.
5. Mix cooked cabbage with giblets and stuff a goose. Stick the body with metal skewers or wooden toothpicks or sew.
6. Put the prepared goose into a baking sheet and place it in the oven preheated up to 200 degrees.
Fry for at least 2.5 hours. Periodically pour it with melted goose fat.
7. Remove the ready to eat goose from the oven, put the filling out on a plate, cut the goose into portions and put on the cabbage.
Everything is ready. Bon Appetit!
