Goose legs with red cabbage and dumplings

This is one of Germany's typical Christmas Day dinners.

Big families buy whole geese and others only breasts or legs. Red cabbage or Brussel sprouts (which I detest), are often served as a side dish.
Many regions have dumplings to go with the goose.

I am a leg meat person, I bought 2 goose legs and used my clay pot steamer to prepare them.
No fuss, no hassle and a clean kitchen.

On the bottom of the clay pot a couple of veggies and an apple, the legs on top and a bit of wine.
The cold oven gets heated up with the pot inside to 180 C and the legs need 3 hrs. The last 20 without the lid.

recipe for 2:
2 goose legs
1 apple
1 large onion
2 cloves of garlic
1 carrot
1 piece of white of leek
salt and pepper
350 ml rosé wine or any other kind

The legs have a lot of fat, before you put them in the pot, trim the excess fat off.

Later for the sauce, skim the fat of with a deep spoon.

Serve it with potato dumplings, filled with butter roasted toast cubes and a nice spiced red cabbage,
These recipes can be found on my blogs.