Salt goose legs, rub them with marjoram, and lay them in a high-sided roasting tray. Pour a glass of water underneath, cover with aluminium foil and roast the legs in the oven at 170ºC for 1H and 50M.
Turn and bast the meat several times and remove the aluminium foil after 55M. If roasted slowly, it will be lovely tender. Prepare the garnishing while the goose legs are in the oven.
For the braised cabbage, remove the stalk and shred or slice the cabbage thinly. Cut the onions in thin slices.
Pour oil in a pan and caramelize sugar with it for 2-3 minutes or until light brown. First add the onions, next the cabbage and mix well. After a few minutes roasting, season the mixture with salt, caraway-seeds and pepper. Then put the lid on the pan and steam it on low heat for 25 minutes or until tender. Meanwhile stir repeatedly. Finally, season it with vinegar.
For the hash browns, cook unpeeled potatoes in saltish water, then drain. After the potatoes have cooled down, peel and grate them.
Chop onions finely, throw them into a frying pan and sauté them with butter for 2-3 minutes. Add the potatoes, season them with salt, pepper and a trifle of marjoram. Constantly stirring, roast the potatoes for 4-5 minutes or until golden. Tightly knead the hash browns into a scoop or a kitchen mould, then turn out on a plate. Place the goose legs and braised cabbage next to it.
Cooks in 2H and 20M
Nutrition per serving: 1268 kcal