German Goose Leg With Red Cabbage and Dumplings

German Goose Leg With Red Cabbage and Dumplings

The goose meat is commonly used across most European countries, but you can also find it appearing in a lot of the Asian recipes. Sous vide method gives you a perfect opportunity to keep the flesh juicy, crisp up the skin later, and end up with a perfect goose any time you cook it.

Ingredients (4 servings):

  • 4 goose legs
  • Bay leaves, rosemary, thyme
  • 600 g fresh red cabbage
  • 500 ml red wine
  • 3 red onions
  • 1 orange peel and juice
  • 1 apple grated
  • 3 tbsp honey
  • 2 limes of which the peel
  • 2 tbsp goose fat
  • 200 g white bread
  • 250 ml milk
  • 3 eggs
  • 2 tablespoons (30g) chopped parsley
  • 2 bay leaves
  • 3 anise stars
  • 1 cinnamon stick
  • 10 juniper berries
  • Pinch of nutmeg
  • 1 tablespoon (15 g) of salt
  • 2 teaspoons (10 g) of pepper
  • 2 tablespoons (10 g) butter
  • Olive oil


  1. The Goose
  2. The Cabbage
  3. The Dumblings
  4. Serving

Step 1: The Goose

Rinse the goose legs and dry them properly. Cut the skin side of the in a criss-cross pattern. Place the meat into the vacuum bags together with cloves, bay leaves, coarse salt, and a little bit of olive oil. Preheat the water bath to 80 degrees. Cook the goose legs in it for 12 hours.

Step 2: The Cabbage

Cut the red cabbage into thin strips. Place it in a bowl and mix with orange juice and zest, red wine, and add a cinnamon stick. Let everything marinate together for 4 hours. Peel the onion and chop it finely and sweat it the goose fat in a large saucepan. Add the marinated red cabbage along with the star anise, bay leaves, and juniper berries. Its always convenient to wrap all the spices into cloth, so you do not have to fish it out individually. Fill up the red cabbage with water and let everything simmer gently for approx. 2 to 3 hours. If necessary, add a little water or orange juice in between. Add the honey, grated apple, and the lime zest just before the end of the cooking time. Season the red cabbage with salt. If necessary, it may be thickened with a little cornstarch.

Step 3: The Dumblings

Cut the bread into cubes for the dumplings. Peel onions and cut them finely. Sauté briefly in butter and oil together with the chopped parsley. Bring the milk to the boil. Add boiled milk, onions, and parsley to the bread and mix well. Season with salt, pepper, and nutmeg. Leave for 15 minutes, then work in the eggs. Flatten the dumpling mass with your hands and vacuum it carefully.Cook the dumplings in a water bath at 75 degrees for 60 minutes. Let the finished dumplings cool briefly. Then take out of the bag and cut into rectangles. Fry with butter and oil in a pan until golden brown on both sides.

Step 4: Serving

Take the goose legs out of the water bath and let them cool briefly. Preheat the oven to 180 degrees Celcius. Place the goose legs on a baking sheet and continue cooking in the oven until the skin is crispy. Pour the spilled fat in between. Cut the goose legs into bite-sized pieces and serve with the red cabbage and dumplings.

Fresh goose meat works the best. A frozen product is also an alternative. However, this should be thawed well before processing. The red cabbage can also be marinated a day in advance. Then it can pull through nicely overnight.

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