Goose with cabbage

Yield: 8 servings

Measure Ingredient
10 pounds Goose
3 teaspoons Salt
½ teaspoon Pepper
1 cup Sliced onions
6 pounds Cabbage -- shredded
1 \N Tart apple -- grated

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

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