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image of St Martyin's Goose with red cabbage, a traditional Hungarian dish eaten to celebrate St Martin's Day on 11th November.
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St Martin’s Goose with Red Cabbage

5 from 1 vote

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.