Ragout Doie Au Chou Cut Up Goose Braised With Cabbage Recipes

Steps:

• Preheat oven to 350 deg F.
• Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour.
• Shake off excess.
• Set large skillet over moderately high heat and film with fat or cooking oil.
• When very hot but not smoking, add as many pieces of goose as will fit into the pan easily.
• Brown on both sides Remove to a plate, and set aside.
• Brown salt pork lightly in a spoonful of fat, then add onions until tender.
• Transfer to casserole dish.
• Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven.
• Simmer slowly in oven for 1 1/2 to 2 hours, or until tender.
• Turn and baste several times during this period.
• Prepare Cabbage.
• Shred cabbage into 1/4 inch slices.
• Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat.
• Cover, bring to a boil, and boil hard 5-6 minutes until barely tender.
• Uncover and set aside.
• Serving.
• Skim off any fat from surface of goose cooking liquid.
• Sauce should be slightly thickened.
• Arrange goose pieces over a bed of cooked noodles or mashed potatoes.
• Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose.
• Spoon a little sauce over each piece of goose.
• Serve the rest of the sauce in a separate bowl to pass.

Steps:

• In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
• Add a small splash of cider vinegar just before serving.

Steps:

• Heat the oven to 180°C.
• Steam the cabbage for 3 minutes. Brush a pie dish with olive oil and heat in the oven.
• In a bowl, mix together the canadian bacon, eggs, shallots, garlic, parsley and seasonings. Add the flour and milk and blend into a smooth dough.
• Remove the hot pie dish from the oven. Spread half the dough over the base of the dish, spoon the cabbage on top packing it down with your hands. Cover with the remaining dough.
• Bake for 35 minutes until golden and firm.

Steps:

• Preheat oven to 350F degrees (175C degrees).
• Shred cabbage.
• Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
• Add sugar. Cook, stirring constantly, until sugar caramelizes.
• Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
• Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
• Remove lid toward end of cooking time if cabbage is very moist.
• Taste for seasoning, adding a little more sugar or vinegar if necessary.
• Serve hot.