Feinster Gänsebraten

Roast goose, or as it is called in Burgenland, "Martinigansl," is the quintessential traditional dish in our region. This dish is best enjoyed on November 11th. However, this delicious roast is available everywhere weeks before and after. Recipe: 1 pasture-fed goose, approximately 4 kg 4 tbsp salt 2 tbsp dry marjoram 1 tbsp coarsely ground pepper Filling: 250g breadcrumbs 150g milk 3 eggs 1 bunch fresh parsley 1 tsp salt 2 tsp marjoram 1 tsp coarsely ground pepper Red cabbage 1 kg head of red cabbage 100g sugar 20-30g goose fat 1.5 tsp salt 1 tsp coarsely ground pepper 2 apples 3 tbsp vinegar