Goose Legs in Braised Cabbage

Rub goose legs with salt. Quarter white cabbage, remove the stem and cut into narrow strips. Peel and dice the onions. Melt the lard, fry the goose legs well on all sides, add the onion cubes and brown. Add hot water, cabbage, season with salt, cook until done, remove the meat from the bones and place in a preheated baking dish. Season the cabbage with salt, sugar and vinegar and add to the meat.

Braising time: About 1 1/2 hours Serve: Boiled potatoes

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