Stuffed Goose with Red Cabbage and Bread Cake

Season goose inside with salt and season with pepper. Cut fruit and onions into cubes, mix and season with cinnamon, pepper and salt. Stuffing in the goose form and close (eg with toothpicks or sew up with twine). Rub goose with salt, freshly ground pepper, thyme crushed in hand and grated marjoram. Place goose with breast down on grill or in roaster and put into heated oven (E: 200 degrees, G: level 3).

After 15 min add water in about 5 cm, pierce goose to fat outlet, pour fat liquid over goose a few times during roasting. After one hour turn goose to the other side, after another 75 min switch stove to high top heat. Brush goose with honey water and roast for 5 min. Rest goose for another 10 min in turned off stove.

Fish out stuffing before carving. For the red cabbage: clean the red cabbage and cut into quarters, grate and bring to the boil with the red wine after 15 min. Add the cranberries, red currant jelly and spices and simmer at low temperature for 45 min. Fold in apple puree and whipped cream, maybe season. For the breadcrumb cake:

Mix eggs and stir in breadcrumbs, knead dough with ground almond kernels, season with salt and pepper.Grease a loaf pan with warmed butter, pour dough into the pan and bake in heated oven for 45 min (E: 200 °C, G: level 3), basting occasionally with butter.

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