In Romanian: Gisca pe varza



  1. Clean, wash and salt the goose.
  2. Let sit for one hour.
  3. In the meantime, fry the sauerkraut in lard, adding paprika, tomato sauce, pepper and salt (if needed).
  4. Arrange the sauerkraut in a uniform layer in a roasting pan and place the goose on top and add some borş and unripe tomatoes to give the dish a little tart taste.
  5. The goose was previously dried and then greased with lard.
  6. Set into the oven and baste occasionally with the liquid in the pan.
  7. After the goose has been roasted on one side, turn onto the other side.

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