Goose with cabbage

Goose, 2-3 kg
Onion turnip, 60 g
Tomato paste, 60 g
Soy sauce, 100 g
Honey, 60 g
Carrot, 1 pc.
Ginger root, 100 g
Canned cabbage, 1.5 kg
Red wine, 200 ml
Garlic, 25 g

Goose washed, remove fluff and feathers and wipe dry. Rub with salt and ground pepper and put marinate in the refrigerator for 4 hours. We get it, wipe it dry and fry in a mixture of olive and ghee. You need a little oil – the goose gives up its fat.

Shred the cabbage and simmer over medium heat.

Cut onions and carrots, put in a large pot and put on medium heat. Add bay leaf and peppercorns, fry. Add ginger and garlic, mix. Add tomato paste, red wine, honey and soy sauce, simmer until tender.

We stuff the goose with stewed cabbage, stab with a skewer.

We put the stuffed goose in a pan with vegetables, cover with foil and set it to simmer in the oven at 220 degrees for 3–3.5 hours.