Goose with cabbage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | Goose |
| 3 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Sliced onions |
| 6 | pounds | Cabbage -- shredded |
| 1 | Tart apple -- grated | |
Directions
Have the goose cut up and season it with 2 teaspoons salt and ¼ teaspoon pepper. Place on a rack in roasting pan and roast in a 350 degree oven 2 hours or until almost tender. Measure 6 tablespoons of the fat from the roasting pan into a heavy casserole or Dutch oven and cook onions and cabbage in it over and cook over low heat 1 hour.
Serves 8 to 10. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-15-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish