Description Edit

An excellent accompaniment to Roast Goose with Chestnut, Foie Gras and Sage Stuffing

Ingredients Edit

Directions Edit

  1. Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds.
  2. Combine wine, vinegar and bay leaf in a bowl.
  3. Heat goose or duck fat in a large, deep casserole over medium-high heat.
  4. Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally.
  5. Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper.
  6. Cover and cook slowly for 45 minutes, stirring occasionally.

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