Ragout d’oie au Chou (Cut-Up Goose Braised with Cabbage)

May 09, 2023May 9, 20230 1
Ragout d'oie au Chou: A Classic French Goose Stew Recipe
in Stew

Prep

30 min

Cook

3 hours

Ready In

3.5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
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 )
1 head cabbage
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

Nutrision Information

Servings Per Recipe
6-8
Calories
550
Sugar
6g
Fat
28g
Ragout d'oie au Chou is a classic French dish that has been enjoyed for centuries. The juicy, succulent goose meat complements the earthy flavors of the cabbage to create a hearty and satisfying meal. This dish is usually served during the holiday season or on special occasions, and it is perfect for entertaining. The dish is garnished with fresh herbs, and it pairs well with a crusty baguette and a glass of red wine, making it a luxurious dining experience. While the preparation can be time-consuming, the result is a delicious and unforgettable meal that your guests will love.

Instructions

1.Season the goose pieces with salt and pepper and coat with flour.
2.Heat oil in a large skillet over medium-high heat and brown the goose pieces in batches.
3.Remove the goose and add the salt pork, onions, and garlic; cook until the vegetables are tender.
4.Add bay leaves, caraway seed, and thyme.
5.Pour in the wine and stock or bouillon, scraping the browned bits from the bottom of the pan.
6.Add the goose back to the pan and bring to a simmer.
7.Cover with a lid and simmer for around 2 hours until the goose is tender.
8.Cut the cabbage into wedges and add it to the pan with stock, salt, and pepper. Cover and cook over low heat for about 45 minutes until the cabbage is tender.
9.Finish with goose fat or butter to add extra richness to the dish before serving.

PROS

This traditional French dish features tender, flavorful goose meat and earthy cabbage.

It is perfect for a special occasion or holiday meal.

It can feed a crowd, making it a great option for entertaining.

CONS

This dish can be time-consuming and requires some effort to make.

The ingredients can be expensive and hard to find.

HEALTH & BENEFITS

Goose meat is nutrient-dense and a good source of protein, iron, and zinc.
Cabbage is low in calories and high in fiber, vitamin K, and vitamin C.
This dish can be a healthy addition to your diet in moderation, as long as you balance it with other healthy options.

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