Difference between revisions of "Goose on Cabbage"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Meat Dishes" to "Category:Meat Recipes Category:Romanian cuisine") |
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# After the goose has been roasted on one side, turn onto the other side. | # After the goose has been roasted on one side, turn onto the other side. | ||
| − | [[Category:Romanian | + | [[Category:Meat Recipes]] |
| + | [[Category:Romanian cuisine]] | ||
[[Category:Goose Recipes]] | [[Category:Goose Recipes]] | ||
[[Category:Sauerkraut Recipes]] | [[Category:Sauerkraut Recipes]] | ||
[[Category:Tomato sauce Recipes]] | [[Category:Tomato sauce Recipes]] | ||
[[Category:Green tomato Recipes]] | [[Category:Green tomato Recipes]] | ||
Revision as of 17:18, 11 April 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
Directions
- 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.
