Last Week's Favourite

The goose requires slow roasting in the oven at a low temperature, ideally overnight. Count on at least eight or nine hours.

There are various methods for roasting that use different oven temperatures. The best to begins at a high temperature and ends at a low temperature.

When the goose is roasted, a lot of fat is released, which you can easily store in the fridge and use for frying or roasting.

Red cabbage is a fantastic winter vegetable. Very high in vitamin C, so it may help to our immune system to function properly.

Its colour due to anthocyanin, a healthy plant nutrient from the flavonoid group. Flavonoids protect against cancer, improve brain function and also may help combat winter depression.

4 goose legs

2 teaspoon goose fat

1 large red onion

4 cloves garlic

 salt, pepper

1 large head red cabbage

1 large purple onion

2 teaspoon caraway seed (which helps the digestibility of Cabbage dishes)

2 teaspoons brown sugar

1 teaspoon apple cider vinegar

1 teaspoon goose fat

salt to taste

First, heat the goose fat in a pan and quickly fry all sides of the goose thighs. Then place the thighs on a baking sheet along with the fat. Cut onions and garlic. Add salt, pepper, sprinkle a little pepper on it. Then bake for 70 minutes, covered with aluminum foil. Then peel off the foil and bake for another 20 minutes until it turns golden-brown. At home you can pour some nice red wine to the meat before putting it in the oven.

To prepare the side, slaw the cabbage, add salt to it and mix it, then let it drain for at least half an hour. Then melt the goose fat in a large bowl and simmer the diced purple onion over it on a low heat. Add the well-squeezed out cabbage to the simmered onion, then season with cumin, brown sugar and vinegar. Then mix well and simmer it covered over low heat for 40 minutes.