Crispy Goose Fat Potatoes with Braised Red Cabbage and Apple
This roasted dish pairs potatoes, cut into 3 cm chunks with goose fat, red cabbage, shredded and apple, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
359g potatoes, cut into 3 cm chunks276 kcal
20g goose fat74 kcal
272g red cabbage, shredded68 kcal
130g apple, grated68 kcal
87g onion, thinly sliced35 kcal
11g butter79 kcal
1.09 tsp (2g) caraway seeds6 kcal
16g apple cider vinegar3 kcal
11g sugar43 kcal
65g water0 kcal
Cooking instructions
potatoeswater
Heat oven to 425 F (220 C). Parboil potato chunks in salted water for 6 minutes; drain and rough up the edges.
potatoesgoose fatcaraway seeds
Toss potatoes with goose fat, salt, and caraway seeds. Roast on a tray until crisp and browned, 30-35 minutes, turning once.
onionbutter
Meanwhile, melt butter in a pan over medium heat. Saute onion until softened, 5 minutes.
red cabbageappleapple cider vinegarsugarwater
Add shredded red cabbage and apple. Stir in sugar and a pinch of salt, then add vinegar and water. Cover and braise 18-22 minutes, stirring occasionally.
apple cider vinegar
Uncover and cook 2-3 minutes to evaporate excess liquid; season with black pepper and more vinegar if needed.
potatoesred cabbage
Serve crispy potatoes alongside the sweet-sour cabbage.
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