1 goose (8-12 lbs), thawed if frozen
2 medium-size lemons
1 tbls. olive oil or salad oil
1 1/2 lbs. green cabbage, cored and finely shredded.
4 cups peeled, cored, and coarsely chopped Golden Delicious apples
1 cup golden raisins
3/4 cup chopped parsley
1/2 tsp. each dry marjoram leaves, dry thyme leaves, dry
chervil leaves, rubbed sage, and ground allspice
1/2 cup white grape juice or apple juice
lemon wedges (optional)
Remove the giblets from goose and reserve for other uses.
Pull off and discard lumps of fat. Rinse bird inside and
out, and pat dry. With a small metal skewer, pierce skin
all over at about 1 1/2 inch intervals. Cut 1 lemon in
half; rub and gently squeeze 1/2 lemon all over inside of goose.
Set remaining lemons aside.
Place oil, cabbage, and apples in a 5 to 6 quart pan over
medium-high heat. Cover and cook, stirring occasionally,
until cabbage is wilted, about 8 minutes. Remove from heat
and stir in raisins, chopped parsley, marjoram, thyme, chervil,
sage, and allspice.
Grate peel from the remaining whole lemon and stir into cabbage
mixture. Ream juice from this lemon and stir into grape
juice; set aside.
Stuff body and neck cavities of bird with cabbage mixture;
skewer cavities closed. Rub outside of goose with remaining
1/2 lemon; sprinkle all over with pepper. Place bird, breast
down, on a V-shaped rack in a 12 by 17 inch roasting pan.
Cover goose with a tent of foil, sealing foil to pan edges.
Roast goose in a 350 degree oven for 1 hour. Uncover,
and siphon fat from pan. Turn goose breast side up and
insert a thermometer into thickest part of a drumstick.
Continue to cook, uncovered, siphoning fat and basting bird with
juice mixture every 30 minutes, until thermometer reaches 175
degrees, 1-2 hours longer.
Lift goose onto a large platter. Remove skewers, then
spoon stuffing next to bird. Garnish with parsley sprigs
and lemon wedges, and carve the meat.