Ingredients: Skinned goose breast – 750 g, Pumpkin – 70 g, Rutabaga – 70 g, Celery root – 70 g, Carrot – 70 g + 50 g, Linden honey – 75 g, Sauerkraut – 100 g, Onion – 1 pc. ca. 50 g, Oil – 120 g, Salt, Pepper
For goose breast:
Prepare the goose breast for preprocessing, thoroughly rub in salt and pepper and smear with 70 g olive oil. Put in a cold place for 12 hours to pickle. Preheat the oven to 130 degress and put the pickled meat to cook for about 2 hours.
For glazed autumn vegetables:
Clean all vegetables, rinse and shape them, or simply slice. Put them to blanch in hot salt water for 15 minutes. Then in a hot frying-pan cook
them in a small amount of oil, at the end add honey and cook for a while till they are golden brown.
For braised cabbage:
Take 100 g sauerkraut and prepare them for braising. Cook finely chopped onion and cleaned, grated carrots (50 g) in a small amount of oil. Add the cooked vegetables to cabbage. Put them in a pot, turn on heat and braise them until cabbage is brown and soft (for about 3 hours).
Serve the braised cabbage on a plate, put the glazed vegetables around and the cooked goose breast on the braised cabbage. Decorate with autumn bounty, for example, cooked apples and sorbs.