Roast Goose with Cabbage

the morning of the invitation:

Rinse goose and pat dry, rinse culinary herbs, strip leaves or needles from 1 stalk each of sage and rosemary, chop finely. Mix with mugwort and spices. Wash orange, cut into quarters. Squeeze 4-5 tbsp juice and stir through with spice mixture. Coat goose with it. Peel onions and cut in half. Rinse apples and cut into quarters. Fill goose with orange, onions, apples and herb sprigs, pierce opening with toothpick. Refrigerate.

3 hours before guests arrive:

Cook goose with 1/2 liter clear soup in closed roaster at 175 °C (gas: level

2. Cook in hot oven for 2 1/2 hours. Baste goose from time to time with braising liquid.

Clean cabbage, cut into 1 cm wide strips. Peel onion, dice finely. Finely slice sage leaves. Rinse apple, remove core. Cut apple into fine sticks. Put everything aside with lid closed.

After 2 1/2 hours, increase oven heat to 200 °C (gas:

Level 3), pour remaining clear soup. Roast goose without lid for half an hour until skin is nice and crispy. Lift goose out of stock and keep warm, uncovered, in turned-off stove. Pour roast stock into a saucepan, skimming off as much fat as possible. Bring stock to a boil, thicken with stirred cornstarch. Season with cognac and spices.

Just before guests arrive:

Saute onion in butter until soft. Add cabbage in portions, steam for 2 minutes. Apple under

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