Ragout D'Oie Au Chou (Cut-Up Goose Braised With Cabbage) - cooking recipe

Ingredients

9 -10 lbs roasting goose, cut up with skin removed
salt and pepper
1 cup flour
1/3 cup oil
1 cup lean diced salt pork, blanched for 5 minutes (4 oz.)
5 -6 cups sliced onions
2 -3 cloves garlic, minced
2 bay leaves
1 teaspoon caraway seed
1 teaspoon thyme leaves
1 1/2 cups dry white wine or 1 1/2 cups vermouth
2 cups goose stock or 2 cups beef bouillon (or more)
FOR THE CABBAGE
1 head cabbage (8 cups, sliced)
1/2 cup stock or 1/2 cup bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons rendered goose fat or 3 tablespoons butter

Preparation

Preheat oven to 350 deg F.
Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour.
Shake off excess.
Set large skillet over moderately high heat and film with fat or cooking oil.
When very hot but not smoking, add as many pieces of goose as will fit into the pan easily.
Brown on both sides Remove to a plate, and set aside.
Brown salt pork lightly in a spoonful of fat, then add onions until tender.
Transfer to casserole dish.
Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven.
Simmer slowly in oven for 1 1/2 to 2 hours, or until tender.
Turn and baste several times during this period.
Prepare Cabbage.
Shred cabbage into 1/4 inch slices.
Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat.
Cover, bring to a boil, and boil hard 5-6 minutes until barely tender.
Uncover and set aside.
Serving.
Skim off any fat from surface of goose cooking liquid.
Sauce should be slightly thickened.
Arrange goose pieces over a bed of cooked noodles or mashed potatoes.
Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose.
Spoon a little sauce over each piece of goose.
Serve the rest of the sauce in a separate bowl to pass.