Roast goose with citrus-spiced red cabbage from Das Cookbook: German Cooking...California Style (page 146) by Hans Röckenwagner and Jenn Garbee and Wolfgang Gussmack

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Goose requires air drying in refrigerator 36 to 48 hours. Cabbage requires overnight brining. Can substitute olive oil for goose fat.

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