Gordon's Christmas roast goose
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
Rosemary-spiked cabbage
- Preparation and cooking time
- Total time
- Ready in about 15 minutes
- Easy
- Serves 6
Skip to ingredients
- 1 Savoy cabbage
- 4 tbsp goose fat
- 4 shallotssliced
- a rosemarysprig
- 2whole garlic cloves
Nutrition:
- kcal106
- fat9g
- saturates2g
- carbs3g
- sugars1g
- fibre3g
- protein2g
- salt0.06glow
Method
step 1
Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.
