Ingredients
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Method
-
Preparing the goose legs
Rinse the legs, pat them dry, prick the skin in several places, then rub them with salt and pepper.
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Building the cabbage base
Spread the drained sour cabbage in a roasting tin, then scatter over the finely chopped onion, half the caraway seeds and the diced apple.
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Roasting slowly
Place the legs skin-side up on the cabbage and roast at 180°C for about 90 minutes, spooning off the fat from time to time.
90 min -
Garlic and seasoning
During the final 15 minutes, scatter the crushed garlic and sugar over the cabbage, then crisp the skin.
15 min -
Serving
Serve the legs on the apple and cabbage bed, drizzled with the fat left in the tin.
5 min
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
For sensitive digestion: apple, onion, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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