Martinmas roast goose with red cabbage and Brussels sprouts (Mårten gås)
Skåne's great feast on Martinmas Eve, 10 November: whole roast goose stuffed with apples and prunes, with braised red cabbage, Brussels sprouts, boiled potatoes and gravy. Many start with black soup (svartsoppa), usually bought ready-made, and finish with apple cake. A goose of about 4 kg serves six.
- 4 h 20Time
- 1 h 11Hands-on
- 6Portions
- ≈ 140 krper portion
- 1170kcal per portion
Ingredients for 6 portions
- 4 kgGoose, 1 whole goose with giblets
- to tasteSalt
- to tasteBlack pepper
- 4Apples, tart, in wedges
- 12Pitted prunes
- ≈ 1.5 lWater, for the giblet stock
- 1Yellow onion, in wedges
- 1Carrot, in chunks
- 5 berriesAllspice
- 4 tbspPlain flour
- 1 ½ dlDouble cream
On the side
- 1.2 kgPotato
- 1Red cabbage
- 1 tbspButter, for the red cabbage
- 1Apple, grated, for the red cabbage
- 3 tbspVinegar
- 3 tbspLight syrup
- 3Cloves
- ≈ 1 dlWater, for the red cabbage
- 600 gBrussels sprouts
- 1 ½ tbspButter, for the sprouts
Method
- Heat the oven to 150 °C. Take the giblets and neck out of the goose and pull away the loose fat at the opening. Pat the goose dry and rub it with salt and pepper inside and out.
- Stuff the goose with the apple wedges and prunes and close the opening with cocktail sticks or kitchen string. Prick the skin here and there with a fork, without piercing the meat.
- Place the goose breast side up on a rack over a roasting tin and roast in the middle of the oven for about 3½ hours, until the thigh reaches 85 °C inside. Pour the fat off from the tin now and then.
- Put the neck, heart and gizzard, but not the liver, in a saucepan with the water, onion, carrot and allspice. Bring to the boil and skim.
- Simmer the giblet stock for about 1 hour, then strain it.
- Finely shred the red cabbage. Melt the butter in a large saucepan and add the cabbage, grated apple, vinegar, syrup, cloves, water and a little salt.
- Braise the red cabbage under a lid over a low heat for about 50 minutes, stirring now and then, and adjust with more vinegar or syrup to taste.
- Peel the potatoes.
- Boil the potatoes in salted water for about 20 minutes, until tender.
- Trim the Brussels sprouts and boil them in salted water for 6–8 minutes. Drain and toss in the butter.
- Take out the goose and let it rest under foil for 20 minutes.
- Skim the fat off the juices in the roasting tin and pour the juices and about 700 ml of the giblet stock into a saucepan. Whisk the flour into the cold cream, whisk it into the gravy and simmer for 5 minutes. Season with salt and pepper.
- Carve the goose into legs and breast slices. Serve with the apples and prunes from the stuffing, the red cabbage, sprouts, potatoes and gravy.
The cost is estimated from Swedish grocery prices.
