Crispy goose with spiced red cabbage and chestnut bread dumplings

Chef Claus Aigner of the 4-star Superior Hotel Paradiso at the EurothermenResort Bad Schallerbach has created his own 4-course Vitalwelt Christmas menu.


Crispy goose

  • 1 goose, 4-5 kg, fresh
  • 2 pcs. Apples, sweet
  • 3 bunches mugwort, dried
  • 500 ml water
  • 500 ml stock from the goose
  • 3 tbsp flour, 405
  • Salt
  • Pepper
  • 125 g butter



Spiced red cabbage

  • 800 g red cabbage
  • 70 g fine crystal sugar
  • 50 g diced onion
  • 300 ml orange juice
  • 1 lemon (juice)
  • 150 ml red wine
  • 200 ml apple juice
  • salt, pepper
  • 1 pinch of cinnamon
  • 3 cl balsamic vinegar
  • 20 g wheat starch (to thicken)
  • 2 apples grated

Bread roll marini dumplings:

  • 6 stale bread rolls
  • 3 tbsp parsley, chopped
  • 10 g butter
  • 1 onion(s), finely chopped
  • 50 g chopped chestnuts
  • 250 ml milk
  • 3 egg(s)
  • salt and pepper, from the mill
  • Breadcrumbs, if desired, to bind the mixture


Wash the goose and pat dry. Next, cut off the wings and neck. Remove and keep the giblets and the fat that is inside. Now dice the apples and remove the core.
Place the goose with its back in a roasting tray then place the fat, giblets, neck and wings around the goose on the baking tray. Place the apples inside the goose. Pour half a litre of boiling water over the goose. Place in the oven preheated to 180°C for approx.30 min.

Then turn the goose over onto the breast side and return the oven to 160°C. Leave to roast for 1 hour, basting again and again with the stock from the roaster. Finally, put the goose back on its back and cook for another 1 hour at 145°C. About 15 minutes before the end of cooking, pour a cup of cold water over the goose and finish cooking for another 15 minutes at 200°C. This will make the skin nice and crispy.

When everything is ready, fry the wings, neck and giblets in a deep pan or pot with butter until really dark, then pour in the stock, add the mugwort and let it boil down a little, finally sieve the sauce and thicken with the flour.


Cut the red cabbage into fine noodles. Caramelise the sugar in a pot, add the onions and red cabbage and pour in the orange juice and red wine. Let it boil down and then pour in the soup. Season with salt, pepper, cinnamon, lemon juice and balsamic vinegar, grate 2 apples and simmer for 50-70 minutes until soft. Stir repeatedly and add more soup if necessary. Mix a little water or soup with starch and thicken shortly before the end of the cooking time. (The wheat starch gives the cabbage a nice sheen.) Boil well again.






Cut the rolls into small cubes or thin slices. Sauté the chopped parsley and onion very briefly in the butter, but do not let it colour, then mix with the bread cubes and chestnuts. Heat the milk until just before boiling and pour over the bread cubes. Leave to soak for about 10 minutes.

Add the eggs whisked with salt and pepper and mix everything into a not too firm dough. If the dough is too soft, stir in some breadcrumbs, do not use flour.

Form tennis-ball sized dumplings with wet hands and cook in the boiling, but not bubbling, salted water for 20 minutes until they rise to the top.