St Martin’s Goose with Red Cabbage

Celebrate St. Martin’s Day with Roast Goose

St. Martin’s Day is a long standing tradition in Hungary marking the end of autumn and the beginning of winter. It also remembers St. Martin of Tours, who tried to avoid becoming Bishop by hiding in a goose pen. But the geese gave him away with their loud cackling, sealing their place on Hungarian tables each year to this day. Each year, Hungarians enjoy eating St Martin’s goose in his honour.

The Significance of Roast Goose on St. Martin’s Day

For over 700 years, roast goose has been synonymous with St. Martin’s Day. With origins in medieval times, the holiday not only honors St. Martin but also serves as a feast before the fasting season of Advent. Goose was historically a luxury item, symbolizing a special feast day that brings families together to celebrate the end of the harvest. Even though today, cooking a whole goose is still considered a delicacy in Hungarian cuisine, using goose legs is a more approachable way to capture the essence of the tradition. They are known for their juicy, tender meat. And so they make a perfect substitute while allowing you to enjoy this traditional dish without the hassle.

Ingredients for the Hungarian Roast Goose with Red Cabbage

It’s not very practical for the modern day family to cook a whole goose these days. This version instead uses goose legs for a more convenient option. Served alongside vibrant, tangy red cabbage, this dish is a perfect way to bring some Hungarian tradition to your table.

How to Prepare Hungarian Roast Goose with Red Cabbage

Step 1: Preheat and Prepare

1. Preheat your oven to 160°C (320°F). Slow-roasting is key to tender goose meat.
2. Season the goose legs with salt and pepper, then rub with goose fat or vegetable oil to enhance the flavors. Arrange them in a baking dish, placing the thyme, rosemary, and crushed garlic around them. This combination of herbs brings out the earthy, hearty essence of the dish.

Step 2: Roasting the Goose Legs

1. Roast the goose legs uncovered for about 60 – 90 minutes. Baste them occasionally with their own fat or a splash of white wine. This will help keep them juicy and enhance the flavor.
2. When the skin turns golden brown and crispy, remove the legs from the oven. Let them rest for a few minutes before serving. Goose meat is flavorful and rich, so letting it rest enhances its tenderness.

Step 3: Preparing the Red Cabbage

1. Heat goose fat or oil in a large pan over medium heat. Sauté the chopped onion until translucent, then add the grated apples. Stir well and cook until the apples soften.
2. Add the red cabbage, sugar, vinegar or red wine, bay leaves, and a pinch of salt and pepper. Stir well to combine.
3. Simmer the cabbage mixture on low heat for about 45 minutes, or until the cabbage is soft and the flavors meld together. The slight sweetness of the apples complements the cabbage’s natural bitterness and adds a delightful contrast to the rich goose meat.

Serving Suggestions

Arrange the goose legs on a serving platter and surround them with generous spoonfuls of red cabbage. You can also serve this meal alongside roast potatoes or rustic country bread. Adding a few sprigs of fresh thyme or rosemary as garnish will not only enhance the presentation but also infuse a bit more herbal aroma into each bite.

Tips for Cooking Goose

• Baste Frequently: Basting goose legs with their own fat or a bit of wine will keep them juicy and tasty.
• Let the Meat Rest: Resting the goose legs after roasting is essential for keeping them tender.
• Experiment with Herbs: If thyme or rosemary isn’t available, try using marjoram or sage.

Bringing Hungarian St. Martin’s Day to Your Home

Cooking Hungarian roast goose is about more than just making a meal; it’s about celebrating history, culture, and embracing the start of the winter season. Whether you’re part of a Hungarian community or simply love trying new traditions, St. Martin’s Goose with red cabbage is a dish that will add warmth and tradition to your dinner table.

Also Read

Looking for more classic Hungarian dishes? Check out these posts:

• Hungarian Chicken Noodle Soup – a delicious soup for any time of the year
• Töltött Paprika – Hungarian stuffed peppers
• Cold Sour Cherry Soup (Hidel Meggyleves) – a refreshing Hungarian cold fruit soup
• Hungarian Food – the Ultimate Guide

Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.

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St Martin’s Goose with Red Cabbage

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Ingredients

Goose Legs

• 1 goose leg (per person)
• 1 large clove of garlic (per leg)
• salt
• pepper
• 1 tbsp goose fat

Red Cabbage

• ½ red cabbage (finely shredded)
• 1 tbsp salt
• 1 tbsp goose fat
• 100 ml red wine vinegar
• 100 ml water

Instructions 

Goose Leg

• Preheat the oven to 160C.
• Rub each with goose leg all. over with a clove of garlic.
• Season each goose leg generously with salt and pepper.
• Melt the goose fat in a large frying pan and brown each goose leg on all sides.
• Cover each leg in tin foil and place in a roasting tray and roast for 1 hour 20 minutes.
• Remove the foil and continue to roast until the goose leg is golden brown and crispy.
• Remove from the oven and allow to rest for 20 minutes in a warm place.

Red Cabbage

• In a large bowl, mix the shredded red cabbage with the salt and leave to rest for 30 minutes.
• Drain the cabbage thoroughly, squeezing out any excess moisture.
• Heat the lard in a large saucepan and when hot stir the sugar for about a minute.
• Add the cabbage, vinegar and water and stir thoroughly.
• Simmer the cabbage over a medium heat until the cabbage has softened and the liquid has cooked away. Stir frequently to avoid sticking.
• Serve each goose leg on a bed of cabbage.