St. Martin's goose with red cabbage

St. Martin's goose is a tradition that should not be missing on any holiday table on 11 November. It is best accompanied by red cabbage. The one from Machland is not only delicious, but also easy to prepare.

Ingredients:
1 packet of Machland red cabbage
1 tablespoon of lard
1 onion
2 tablespoons flour
2 goose legs
salt
crushed cumin
water

Procedure:

Fry the finely chopped onion in lard until golden brown. Then dust with flour and let it fry. Bring the red cabbage Machland to the boil and add the roux. Let it boil for a while. Wash the goose legs and season with salt and crushed cumin. Transfer them to a roasting tin and cover with a little water. Roast the legs, covered, at 150 °C for approximately 1,5 hours, until the meat is tender. Check the amount of water during the cooking process and baste them with the fat. Then uncover them and leave them to cook at 180 °C for about 30 minutes to cook the skin. Serve with bread dumplings.