Goose with Savoy Cabbage, or Oca con le Verze: And what does winter cold bring to mind? Cabbages, the classic winter vegetables. Here they go wonderfully with goose, in a Piemontese recipe that will serve six:
Prep Time: 30 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
- A young goose
- 1/4 cup (50 g) unsalted butter
- Minced rosemary to taste (not more than a tablespoon)
- The zest of a lemon (yellow part only), in thin strips
- 2 cups dry white wine
- A Savoy cabbage
- An onion, minced
- 3 tablespoons olive oil
- 2 bay leaves
- 4 tablespoons red wine vinegar
- Salt and pepper to taste
Preparation:
Clean the goose, if need be, cut it into pieces, and brown it in a skillet with the butter and the minced rosemary. Check seasoning, add the lemon zest, sprinkle the wine over it, cover, and simmer for several hours. In the meantime wash the cabbage, shred it, and sauté it in a little oil with the onion and the bay leaf, season it with salt and pepper, and simmer it until done.When both the goose and the cabbage are cooked, combine them, stir the vinegar into the mixture, and simmer a few minutes more before serving.
