For the Stuffed Goose, preheat the oven to 180 degrees.
Wash the goose and remove the fat. Season inside and out.
Sauté apples in butter, mix with raisins. Stuff poultry with them and close well.
Place the goose in a fat pan with the breast facing upwards, pour 500 ml of hot water over it and roast for 3-4 hours. Halfway through cooking, turn to the other side, skim off fat. Gradually pour poultry stock and the resulting gravy.
for the red cabbage, peel and chop the onions. Wash the red cabbage and cut or slice into fine strips. Sauté onion in oil, add red cabbage, bay leaf and star anise. Cover and steam for about half an hour. Add the red currant jelly and season with salt, nutmeg and pepper. Stew for about another 15 minutes.
Remove the roasted goose from the roaster and wrap it in aluminum foil. Leave to rest for a while in the switched-off oven. In the meantime, pour the roast stock from the fat pan into a saucepan, degrease, thicken with cornstarch and season.
Carve the stuffed goose and serve with red cabbage and the sauce.
Preparation Tip:
Stuffed goose tastes great with potato dumplings or bread dumplings! Also chestnuts go very well with it!
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