Difference between revisions of "Goose on Cabbage"
RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Meat Dishes" to "Category:Meat Recipes Category:Romanian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 13: | Line 13: | ||
* some [[green tomato|unripe tomatoes]] | * some [[green tomato|unripe tomatoes]] | ||
| − | == | + | == Procedures == |
# Clean, wash and [[salt]] the goose. | # Clean, wash and [[salt]] the goose. | ||
# Let sit for one hour. | # Let sit for one hour. | ||
Latest revision as of 16:51, 16 July 2012
Description
In Romanian: Gisca pe varza
Ingredients
- 1 goose
- 1 large can sauerkraut
- 3 tablespoons lard
- 1 tablespoon tomato sauce
- ½ teaspoon paprika
- a few peppercorns
- salt
- some borş
- some unripe tomatoes
Procedures
- Clean, wash and salt the goose.
- Let sit for one hour.
- In the meantime, fry the sauerkraut in lard, adding paprika, tomato sauce, pepper and salt (if needed).
- Add some borş and unripe tomatoes to give the dish a little tart taste.
- Arrange the sauerkraut in a uniform layer in a roasting pan and place the goose on top.
- The goose was previously dried and then greased with lard.
- Set into the oven and baste occasionally with the liquid in the pan.
- After the goose has been roasted on one side, turn onto the other side.
