A festive Austrian roast goose plate with red cabbage and crisp turmeric-golden roasted potatoes.
Weihnachtsgans, roast goose, is the classic centerpiece of an Austrian Christmas dinner, traditionally served with braised red cabbage and bread dumplings or potatoes. Turmeric isn't a traditional Austrian spice, but a light dusting on the roasted potatoes gives them a striking golden color and warm, earthy note that pairs surprisingly well with the rich, fatty goose, offering a modern update to an otherwise deeply traditional holiday plate. Getting a properly rendered, crisp-skinned goose depends on pricking the skin all over before roasting so the abundant fat underneath can render out during the long, slow cook, and periodically draining that fat from the pan so the bird doesn't steam in its own grease. The red cabbage is braised the traditional way with apple, red wine vinegar and a little sugar until deep purple and silky. The potatoes, tossed in a little of the rendered goose fat along with turmeric before roasting, turn deeply golden and gain a subtle richness from cooking in the same fat as the bird, tying the whole plate together.
Serves 6
Prick the goose skin all over with a fork or skewer, being careful not to pierce the meat. Season generously inside and out with salt and pepper, and stuff the cavity with onion and apple.
Roast at 160C (320F) for about 3 hours, draining the rendered fat from the pan every 30-40 minutes and reserving it, until the skin is deeply browned and the internal temperature reaches 74C.
While the goose roasts, combine the shredded cabbage, grated apple, vinegar and brown sugar in a pot. Cover and simmer over low heat 1 hour, stirring occasionally, until silky and deep purple.
Toss the halved potatoes with reserved goose fat, turmeric and salt. Roast at 200C for the final 40-45 minutes of the goose's cooking time, on a separate tray, until crisp and deeply golden.
Remove the goose from the oven and rest 20 minutes before carving so the juices redistribute.
Carve the goose into portions and serve with the braised red cabbage and turmeric-golden potatoes alongside.
Prick the goose skin thoroughly before roasting and drain the fat regularly — this is the key to crisp skin instead of a greasy, soggy roast.
Save every drop of the rendered goose fat; it's valuable for roasting potatoes and keeps well in the fridge for weeks.
Braise the cabbage low and slow for a full hour — rushing it leaves the cabbage crunchy instead of silky.
Classic potatoes: skip the turmeric and simply roast the potatoes in goose fat with salt for the traditional preparation.
Duck substitute: a whole duck works similarly if goose isn't available, though the roasting time will be shorter, around 2 hours.
Dumpling pairing: serve with traditional Austrian bread dumplings (Semmelknoedel) instead of or alongside the potatoes.
Refrigerate leftover goose, cabbage and potatoes separately up to 3 days. Reheat the goose gently covered in a low oven to avoid drying it out; the potatoes recrisp well in a hot oven or air fryer.
Roast goose has been the traditional centerpiece of Austrian Christmas dinners for generations, particularly associated with St. Martin's Day in November and Christmas in December, served alongside braised red cabbage and dumplings or potatoes. The custom of roasting a whole goose for winter feasts is shared across much of Central Europe, including Germany and the Czech Republic.
The fat under the skin needs to render out fully, which means pricking the skin thoroughly before roasting and draining the accumulated fat from the pan every 30-40 minutes so the bird roasts rather than steams.
Yes — it's excellent for roasting potatoes, sauteing vegetables, or even spreading thinly on bread, and keeps refrigerated for several weeks.
No — this is a modern addition. Traditional Austrian roast potatoes for this meal are simply seasoned with salt and roasted in the rendered goose fat, without turmeric.
Per serving (430g / 15.2 oz) · 6 servings total
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