Roasted Goose with Sauerkraut

Anna Dimitrova
Anna Dimitrova
"Goose with cabbage - a true classic. A dish you just have to try."
Preparation35 min.
Cooking220 min.
Тotal255 min.
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  • goose - 1, about 7.5 lb (3.5 kg)
  • sauerkraut - 7.5 lb (3.5 kg)
  • red wine - 1 cup
  • bay leaf - 1 - 2
  • paprika
  • black pepper
  • salt


Clean the goose and cut it in 2, rub each half with black pepper, paprika and salt. Place each half in the oven dish with the skin facing down. Roast the goose until the fat melts.

Take out the roasted goose, put the finely chopped sauerkraut (seasoned with black pepper grains and bay leaf) into the oven dish. Place the goose halves on top of the sauerkraut, this time with the skin facing up.

Roast 1-2 hours in a moderate oven, pouring on a little wine from time to time. Cut the roasted goose into pieces and serve it with the sauerkraut.


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