Ingredients:
* 1 goose, about 10 pounds
* salt, pepper, and lemon half
* 1 med. head of cabbage, green, finely shredded
* 6 firm Granny Smith or tart apples, peeled, cored & coarsely chopped
* 1 lemon, peeled, seeded & the pulp chopped
* 1 cup dry white wine
* Salt and freshly ground pepper
* 1 cup chopped Italian parsley leaves
* 1/2 teaspoon dried ground marjoram
* 1/2 teaspoon dried leaf thyme
* 1/2 teaspoon dried chervil
* 1/2 teaspoon crumbled sage
* 1/4 teaspoon whole allspice, coarsely ground
* 1 cup golden raisins
* 3/4 cup Madeira wine
* 1/2 cup lemon juice
Preparation:
Season the goose liberally with salt and freshly ground pepper and rub inside and out with a cut lemon. With a carving fork, prick the goose all over, especially around the breast and thighs where fatty deposits lie. Place the goose on a rack in a large roasting pan and roast in a 475° oven for 1 hour. Remove goose from the oven, lower heat to 350° and let goose cool slightly.
Stuff the goose. Cook shredded cabbage in a large pot of rapidly boiling water for 2 minutes. Drain and place in a large bowl. Add the chopped apples, lemon pulp and raisins; toss to combine ingredients. Add herbs, allspice, dry white wine, salt and freshly ground pepper. Toss to combine ingredients Stuff the cavity of the goose lightly, truss and place back on the rack of the roasting pan. Roast goose 20 minutes to the pound. Draw off excess fat from occasionally. Baste the goose occasionally, about every 20 to 30 minutes, with the Madeira wine mixed with lemon juice. Goose is done when it is golden brown and the leg juices run clear yellowish when pricked with a fork. Serve goose with rice or new potatoes.
