home → Salads Recipe for delicious goose with sauerkraut. Goose stuffed with cabbage according to grandma's recipe How to deliciously cook goose with sauerkraut

Recipe for delicious goose with sauerkraut. Goose stuffed with cabbage according to grandma's recipe How to deliciously cook goose with sauerkraut

Baked goose, stuffed sauerkraut, will become the main dish on the Christmas table. If you manage to cook it whole, it will be doubly good, because an uncut dish symbolizes the integrity of the family.

If you suspect that the goose may be old and tough, boil it first. In any case, the bird should be prepared by removing the entrails and excess fat, washing it thoroughly and drying it.

So, for preparation we will need:

goose - 3 kg
sauerkraut - how much will go in
1 large onion
handful of raisins
vegetable oil for frying cabbage
salt to taste
ground black pepper
juice of 1 lemon
5 tbsp. spoons of mayonnaise

For the crust:

juice of 1-2 oranges
2 tbsp. spoons of sugar
1 tbsp. spoon of honey

Cooking stuffed goose

The goose should be rubbed with a mixture of salt, pepper, mayonnaise and lemon juice. Let it stand for 6 hours in the refrigerator.

For the filling, fry the cabbage in vegetable oil. Add the excess goose fat, chopped onion and a handful of raisins. If desired, you can add mushrooms, sliced apples, and prunes to the cabbage filling.

When the filling has cooled, stuff the goose with it and sew it up with natural, white, thick thread. You can put the bird in a casserole dish or a deep baking tray, or in a sleeve. Then, in any case, the oven will remain clean.

Place the baking sheet in the oven, setting the temperature to 250 degrees for 20 minutes. Then, reduce to 200. Baking time is approximately 3 hours.

If the goose is not cooked in the sleeve, you should add hot broth or water to it and periodically pour liquid from the baking sheet on top of it. Turn the bird over halfway through cooking.

For a tasty crust on top, you should squeeze the juice out of the oranges, mix it with sugar and honey, boil it slightly, and when the goose is ready, take it out and coat the top with the resulting syrup. Place the goose back in the oven until a crust forms on the skin, about 10 minutes.

Before serving, do not forget to remove the thread from the bird that was used to sew it together.

Our ancestors were very kind to poultry. So even the slaughter of chicken was timed only for a big event: (pies from butter dough stuffed with the meat of this poultry) were usually baked for ritual and religious occasions. Goose baked with apples or porridge was made only on the occasion of major holidays - feasts - with many guests.

No one would have served such a royal - without exaggeration - dish to the groomsmen for vytiya (cry for the bride), wedding ransom and train. Only at the wedding feast and in agreement between the matchmakers and the parents could one taste a real whole goose or goose cooked with apples or porridge and mushrooms.

The standard recipe for goose with apples is known to almost every housewife. The bird must first be scalded, plucked, gutted and stuffed with your favorite stuffing. With store-bought semi-finished products everything is simpler.

You need it:

defrost slowly in the refrigerator (takes about a day)
scald and strip feathers, if this was not done by careless culinary workers
remove the cervical spine
sew up the neck so that the fat does not leak out and the filling does not spill out
cut out the fat near the tail and cut it out (otherwise the meat will have an unpleasant musky smell)
chop off the outer phalanx of the wings - it will dry out during cooking.

A goose is just a bird. Despite the simplicity of its preparation, all you have to do is gape a little and the juicy goose meat becomes dry and tasteless. Therefore, when preparing it, it is advisable to look into the oven more often and pour the released fat or water over the dish.

Recipe with apples

Most famous recipe- goose in the oven, stuffed with apples. They make the meat more juicy, and the sourness pleasantly sets off the fatty meat.

You will need:

goose carcass - 1 pc. (about 3 kg.)
sour apples (Antonovka is suitable) - 5 pcs.
salt - about 1 tea. spoons
ground black pepper - about 0.5 tea. spoons.

For the marinade:

odorless vegetable oil - 70 gr.
garlic - 5–6 large cloves
favorite dry spices (thyme, basil, peppermint, hot peppers and so on) - to taste
lemon juice - 2 tbsp. spoons

Cooking steps

We thoroughly wipe the prepared carcass with the neck sewn up inside and out. Rub with salt and black pepper.
We crush the garlic from the indicated ingredients. Rub the goose with it inside and out. Leave for at least 30 minutes.
Peel the apples, remove the cores and cut each into approximately 6 pieces. Add salt and pepper. Sweet apples, in principle, can also be used, but they will need to be flavored with lemon juice.
Stuff the bird tightly. Then we sew up the tail area so that the juice does not leak out.

Tip: to prevent delicious fat from leaking out of the goose, you need to lift the bottom edge of the skin from the back to the top, towards the belly, and sew it up.

Now cover the ends of the legs and wings with foil so they don't burn.
Place foil paper on a baking sheet, place the goose on top, cover it with another sheet, press tightly.
We put the bird in the oven (if desired, you can let it “get used” to the marinade and apples for several hours). “Bottom heating” mode, temperature 200°C. Bake for 2 hours, periodically (every 20 minutes) pouring juice over the bird. Reduce the temperature to 180°C. A carcass weighing 3 kg will be baked for another 1 hour. Don't forget to water the carcass.
Remove the foil and bring the skin to a brownish-golden state at a temperature of 200°C in the “top heat” mode.
We take out our goose baked with marinade and apples, remove the threads, put it on a dish, decorate with a side dish and serve to our dear guests.

Tip: if the goose is not baked in foil, then it is better to place it on a wire rack and place a baking sheet or other container with water underneath. The meat will turn out juicy, and excess fat will flow out into the pan.

Recipe with sauerkraut and cranberries

This filling will make the meat tender and piquant.

You will need:

small goose carcass (approximately 3 kg) - 1 pc.
salt and pepper for rubbing poultry
sauerkraut - 600 gr.
cranberries - a handful (to taste)

For the marinade:

soy sauce - 2 tbsp. spoons
white wine - 100 ml.
honey - 1 tbsp. spoon
garlic - 3 cloves
onion - 1 pc.
spices for poultry - to taste

Cooking steps

We prepare the carcass as in the first recipe, rub it with salt and pepper and leave it in the cold for a day to dry and salt.
Crush the garlic, grate the onion on a fine grater and make a marinade for the goose in the oven. Coat the bird with it and leave to marinate for several hours.
cabbage with cranberries. Sew it up. Place on a baking sheet, cover with foil and cook in the same way as in the first recipe.
An hour before cooking, turn the carcass over. At the same time, you can place peeled potatoes (whole or cut in half) on a baking sheet. From time to time we turn the potatoes.
We serve our holiday goose, covering it with potatoes sprinkled with herbs.

Goose prepared according to this recipe turns out exceptionally tasty, the meat becomes softer from sauerkraut, and cranberries add piquancy and sourness.

Tip: to marinate the carcass better, you can wrap it in cling film.

Buckwheat porridge recipe

In principle, you can make poultry with rice and even pearl barley, but in the traditional Russian recipe, the goose is baked with this particular grain.

We will need:

goose carcass weighing 3 kg - 1 pc.
dry buckwheat- 300 gr.
bulbs - 2 pcs.
carrots - 2 pcs.
mushrooms (preferably tubular, but champignons are also possible) - dry 50 grams or fresh/frozen 300 grams.
salt and pepper for rubbing poultry and for porridge
vegetable oil for frying

For the marinade

large cloves of garlic - 4–5 pcs.
vegetable oil - 50 gr.
favorite spices for poultry - to taste
lemon juice or white wine - 3 tablespoons

Cooking steps

Rub the goose carcass with salt and pepper and leave in the cold for 6 hours.
Crush the garlic and make the marinade. Generously rub the bird with it.
First, fry the finely chopped onion until golden brown.
Add carrots grated on a coarse grater and fry them until half cooked.
Pour coarsely chopped mushrooms into a frying pan and fry them with added water for about 20 minutes. Dry mushrooms must first be washed and soaked in warm water for 2 hours.
Let the buckwheat cook and add all the fried ingredients to it.
Cook the porridge until half cooked - it still has to absorb the fat from the goose.
Stuff the goose with buckwheat until it is 2/3 full. Sew up and cook under foil in the oven for 3 hours. First 1 hour at 200°C, then 2 hours at 180°C. Don’t forget to baste with fat and be sure to brown the skin at the end.

Tip: you can cook the goose in a roasting bag. One end of it must be left open so that excess heat comes out of the carcass.

Firebird with apples

If you are planning a special event with a banquet dedicated to it, the goose in the oven will be a real king festive table. Any side dishes go well with it - potatoes, rice, raw and grilled vegetables. Be sure to serve with poultry sour sauce from cranberries, quince... Guests will definitely like your gastronomic surprise and remember it for a long time!

Stewed goose with sauerkraut

A saucepan with a thick bottom and a lid or a roasting pan, a knife, a kitchen board.

Ingredients

How to choose the right ingredients

When choosing a whole goose for roasting, be guided by the size of your roasting container. The carcass should sit quietly in the container and release juice well. It is best to take a medium-sized goose. It should be meaty, not old and without excess fat. Otherwise, it will take a long time to cook, and in the end all the fat may not be rendered. If the bird is old, the dish will be too tough.
If you still have an old goose, then, in this case, it is better to put it out. So it will be softer.

The skin of the carcass should be light, without unnecessary feather stumps, without damage and mucous membrane.
When choosing cabbage for filling, decide for yourself what taste you want to get. If you want it spicier, then use well-fermented cabbage. And if you like a milder taste, then non-acidified or slightly salted cabbage will suit you.

Cut 1.5 kg of goose into arbitrary pieces. Remove the core from one apple and cut into slices.
We select the fattest pieces of goose and place them on the bottom of the pan or duckling pan. Add some salt.
Sprinkle generously with some of the sauerkraut. Add a few apple slices.
Place the rest of the goose pieces, add some salt again, add the remaining apple slices and sprinkle with the required amount of sauerkraut.
Place on medium heat. Cover with a lid.
When the goose has released its juice and boiled, which is about 10 minutes, reduce the heat to low. There is no need to stir it during the stewing process. The main thing is that you choose the right vessel so that the goose and cabbage do not stick to the bottom.
Cook the goose for a total of 1.5-2 hours. Every half hour we check for readiness, and after a while the components can be mixed to check the readiness of the lower pieces.
At the end of cooking, the cabbage should settle and change color slightly to grayish.

Video recipe

Watch the video on how to cook delicious stewed goose with the least amount of ingredients.

Cooking time: 1.5-2 hours.
Number of servings: 6-8.
Number of calories per 100 g: 412 kcal.
Kitchen utensils and equipment: non-stick frying pan, spatula, masher, baking rack, knife, rack tray, toothpicks or thread and needle, colander.

Ingredients

Cooking sequence

In a deep container, mix 1-2 g of cumin, 1-2 g of oregano and 2-3 g of salt. Mix well.
Pour 250 g of boiling water over 1.5 kg of whole goose. Wash thoroughly and let dry.

Place 300 g of sauerkraut in a colander or sieve. Squeeze out excess liquid.
Wash and core 3 apples. Cut into cubes and mix with sauerkraut.
Stuff the goose with a mixture of cabbage and apples. We sew up or pin with toothpicks the place on the carcass through which we stuffed. This is done so that the juice and filling do not leak out during baking.
Place the goose on a baking rack and place a tray underneath.
Pour 120 g of vegetable oil over the carcass. Pour 150 g of filtered water into the tray.
Preheat the oven to 220 degrees Celsius. When the oven has warmed up, put our goose in it and bake for 45-50 minutes until the skin turns golden brown.
Turn the carcass over to the other side and grease with juice from the pan. Bake for another 40 minutes so that the other side is browned.

When the goose is ready, leave it in the switched off oven for a while. We get the whole thing baked apple and cut pieces from the core. We cut it randomly.
Pour some of the fat that remains in the pan into a non-stick frying pan and place it on the stove.
When the frying pan is hot, place the chopped baked apple on it. Fry a little in fat and chop with a masher.
Add 5 g of flour to the apple and mix. Add 50 g of filtered water, 7 g of sour cream. Bring until thickened.

Video recipe

In the video you can see a recipe for cooking goose with sauerkraut in the oven.

How to serve and how to complement the dish

Don't limit your imagination to only cabbage and apples. Add dried apricots, raisins, oranges, prunes, dates or anything of your choice to the filling. As a result, you will get an unsurpassed taste of the dish. By adding something of your own to the filling or marinade, you can get an exclusive dish.
Serve the dish hot or warm. Serve the goose on a nice large platter topped with baked apples or potatoes. It is better to portion the dish after the guests look at your culinary masterpiece. But do not forget that the dish turns out to be quite fatty and juicy. When cut, juice will be released.
Berry sauces are ideal for goose. They will well emphasize the special taste of this meat and add exquisite sourness.

Pierce the fattest areas of the carcass with a knife so that during heat treatment excess fat is fried.
Everyone knows that the most tender part of a goose and duck is the breast. In order to make it juicy, you need to bake the carcass with its back facing up. Then, during cooking, you can turn it over so that it acquires an even golden color.
If you are afraid that the dish will turn out dry, then water it more often with the fat that is rendered from the goose. Also put or pour water into the tray. This will cause it to simmer and increase the humidity in the oven.
You can also cook goose with sauerkraut in a sleeve or in foil.
I recommend preparing this for lovers of beautiful poultry dishes. This dish is very healthy and tasty. Also, do not deprive your attention of the recipe for making turkey basics. The decoration of your holiday table will be duck with sauerkraut. And a fragrant and everyone-loved dish will become a chic dinner for the whole family.

Diversify your diet and cook wonderful goose dishes more often. Delight your loved ones with your culinary achievements. Write your recipes in the comments. Bon appetit!

Ingredients:

Goose – 1 Kilogram
Cabbage - 0.5 pieces
Onions - 2 pieces
Honey - 3 tbsp. spoons
Sauerkraut – 400 grams

Number of servings: 6

How to cook "Goose with cabbage"

Cut the washed goose carcass into pieces. Add allspice and salt to taste. Place in a saucepan greased with oil. Fry the meat with two finely chopped onions. Don't forget to add some water. Simmer the goose covered for about an hour.

Finely chop fresh cabbage. Squeeze the sauerkraut to remove excess liquid. Add to the goose, season with honey.

Cook the dish for another 50 minutes. And you can serve it on the table. The goose turns out tender, with a pleasant sourness, and not very fatty. Bon appetit!

Goose, stewed in pieces For lunch or dinner I suggest great option- a simple recipe for goose stewed in pieces. Juicy, appetizing, it literally melts in your mouth and goes perfectly with any side dish.

Description of preparation:

1. The recipe for stewed goose in pieces can easily be called a dish without any extra hassle. The meat turns out very juicy and flavorful. So, first, wash the goose thoroughly and dry it with paper towels.
2. Using a sharp knife, cut it into pieces and place in a deep bowl.
3. Add a little salt and pepper to taste, mix gently. This simple recipe for stewed goose in pieces can be supplemented with a variety of spices and seasonings, but this is not necessary. Place the pieces in a frying pan with oil and fry over high heat until golden brown on both sides.
4. Peel one onion (large) and cut into thin half rings.
5. Pour a little vegetable oil into a frying pan, heat it up and add the onion. Fry it until cooked and place it on the bottom of a thick-bottomed saucepan.
6. Next, lay out the goose pieces quite tightly.
7. Peel and cut the remaining onion into half rings and place in a saucepan.
8. All that remains is to wash, dry and cut the tomatoes into small cubes.
9. Add them and pour in a little water.
10. Place the saucepan over low heat and cover with a lid.
11. Goose stewed in pieces at home will turn out more tender if you do not interfere with the process and do not stir it.
12. When the meat becomes soft, it can be served with your favorite side dish.

Description of preparation:

I have no doubt that everyone who tries this wonderful dish prepared by you will beg you for the recipe for cooking goose in pieces. The goose meat is very tender, juicy and incredibly tasty. Just one ingredient - beer - will change classic recipe cooking goose and will add new notes to its taste that will pleasantly surprise you Cooking time: 2 hours 0 minutes

Surprise your guests unusual taste goose prepared according to this recipe. I guarantee that the contents of the plates will be swept away at record speed!

Ingredients:

Carrots – 5 pieces
Onions – 4 pieces
Thyme – 30 Grams
Basil – 30 Grams
Chili pepper – 1 piece
Mustard seeds - 10 grams
Garlic - 2-3 cloves
Bay leaf - 1-2 pieces

Number of servings: 6-8

Ingredients:

Goose - 3-4 Kilograms (it is not at all necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
Carrots – 5 pieces
Onions – 4 pieces
Beer - 0.5 liters (preferably unfiltered)
Tomato sauce- 3 St. spoons (can be replaced tomato paste- 1 tbsp. spoon)
Salt - 1 teaspoon (0.5 teaspoon for marinade, 0.5 teaspoon for main dish (to taste))
Vegetable oil— 100 grams (75 g - for frying, 25 g - for marinade)
Thyme – 30 Grams
Basil – 30 Grams
Chili pepper – 1 piece
Mustard seeds - 10 grams
Ground black pepper - 1 pinch (you can use a mixture of peppers)
Garlic - 2-3 cloves
Bay leaf - 1-2 pieces

Number of servings: 6-8

How to cook "Goose in pieces"

Place the fried pieces in a deep bowl in which we will simmer the meat. And in the frying pan in which the goose was fried, we make a sauce from vegetables. For the sauce, chop the carrots on a coarse grater and chop the onion. Add tomato sauce to the pan and fry the vegetables for 10-15 minutes.

Transfer the sauce into a bowl with goose pieces, add beer so that it barely covers the meat. Salt and pepper to taste. Close the lid! Simmer for about 1.5 hours. About 5 minutes before the end of cooking, do not forget to add the remaining spices - basil and thyme.

Ingredients:

Goose - 3-4 Kilograms (it is not at all necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
Carrots – 5 pieces
Onions – 4 pieces
Beer - 0.5 liters (preferably unfiltered)
Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tbsp)
Salt - 1 teaspoon (0.5 teaspoon for marinade, 0.5 teaspoon for main dish (to taste))
Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
Thyme – 30 Grams
Basil – 30 Grams
Chili pepper – 1 piece
Mustard seeds - 10 grams
Ground black pepper - 1 pinch (you can use a mixture of peppers)
Garlic - 2-3 cloves
Bay leaf - 1-2 pieces

Number of servings: 6-8

How to cook "Goose in pieces"

Ingredients:

Goose - 3-4 Kilograms (it is not at all necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
Carrots – 5 pieces
Onions – 4 pieces
Beer - 0.5 liters (preferably unfiltered)
Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tbsp)
Salt - 1 teaspoon (0.5 teaspoon for marinade, 0.5 teaspoon for main dish (to taste))
Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
Thyme – 30 Grams
Basil – 30 Grams
Chili pepper – 1 piece
Mustard seeds - 10 grams
Ground black pepper - 1 pinch (you can use a mixture of peppers)
Garlic - 2-3 cloves
Bay leaf - 1-2 pieces

Number of servings: 6-8

How to cook "Goose in pieces"

Ingredients:

Goose - 3-4 Kilograms (it is not at all necessary to buy a whole goose, you can buy legs, breasts and any other meat part of the carcass)
Carrots – 5 pieces
Onions – 4 pieces
Beer - 0.5 liters (preferably unfiltered)
Tomato sauce - 3 tbsp. spoons (can be replaced with tomato paste - 1 tbsp)
Salt - 1 teaspoon (0.5 teaspoon for marinade, 0.5 teaspoon for main dish (to taste))
Vegetable oil - 100 grams (75 g - for frying, 25 g - for marinade)
Thyme – 30 Grams
Basil – 30 Grams
Chili pepper – 1 piece
Mustard seeds - 10 grams
Ground black pepper - 1 pinch (you can use a mixture of peppers)
Garlic - 2-3 cloves
Bay leaf - 1-2 pieces

Number of servings: 6-8

Goose I buy it in advance and keep it on the balcony until December 31st, because before the endless New Year’s feasts the refrigerator is filled to capacity. There are always potatoes at home and sauerkraut too. Four hours before New Year's dinner, I mix salt and pepper and rub the goose on all sides with this mixture. I put sauerkraut inside the belly. I place the carcass on a baking sheet. I place peeled potatoes next to it ( entirely) and sauerkraut. I add cabbage juice and chopped onions. I preheat the oven to 220 degrees and bake.

The baking time is very easy to calculate: for every half a kilo of weight, 20 minutes of baking are required. For example, if goose weighs 4 kg, it will be ready in two hours and forty minutes. But this does not mean that once you put it in the oven, you can forget about it for more than two hours. The goose needs constant attention and care. He loves to be courted from all sides: poured with juice, smeared with rendered fat, in general, pampered...

Watch how the crust forms. It should become so golden and crispy that you won’t even have a thought in your head.” I don't eat leather" This is no longer leather, this is the most delicious and delicious delicacy.

Nothing better for serving white dish can't imagine. You solemnly announce the appearance of the goose and place it in the center of the table to applause. Believe me, as soon as this nobleman appears on your table, a feeling of celebration will instantly come to your house.

Natasha Skvortsova:
“I have four children and, obviously, I spend most of my time in the kitchen. I perceive any information from the point of view of its application to cooking. When meeting a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of. Very often, based on food preferences, you can create a psychological portrait of a person. I don't have signature recipes. I cook so much and variedly that there is no need to repeat the same dish several times. I like to experiment.

If something in a dish catches my eye, I take it as an idea and develop it. I don’t like the phrase “author’s cuisine”. All basic culinary techniques were invented before us. You can only change something, adjust it to suit yourself, to suit your tastes. I can stand at the stove all day and get an incredible buzz from it. I like to watch the soup bubbling in the pan and the clear broth shimmering with amber bubbles. I like the way they smell fried onion and garlic. I like the warm softness yeast dough and the scent of cherry pie with cardamom. If it were possible, I would live in the kitchen.”

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