Cabbage and Goose from Soup: A Way of Life by Barbara Kafka

Name: Cabbage and Goose from Soup: A Way of Life by Barbara Kafka
Ingredients: 1 teaspoon kosher salt; 7 sage leaves, cut across into narrow strips; Freshly ground black pepper, to taste; 3 pieces Quick Goose Confit or purchased confit, meat removed from the bones and torn into ½-inch (1-cm) pieces (1½ cups, 270 g), or leftover cooked goose; 4 cups (1 l) Goose Stock; ¾ pound (360 g) Jerusalem artichokes, peeled and cut into ¾-inch (1-cm) dice; 1 pound (450 g) white cabbage, cored, tough outside leaves removed, and cut in ½-inch (1-cm) squares

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This soup using winter vegetables is very good on the first day, but better on the second. If you have enough stock and ingredients, double the recipe. Any extras will freeze well.

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Ingredients

1 teaspoon kosher salt
7 sage leaves, cut across into narrow strips
Freshly ground black pepper, to taste
3 pieces Quick Goose Confit or purchased confit, meat removed from the bones and torn into ½-inch (1-cm) pieces (1½ cups, 270 g), or leftover cooked goose
4 cups (1 l) Goose Stock
¾ pound (360 g) Jerusalem artichokes, peeled and cut into ¾-inch (1-cm) dice
1 pound (450 g) white cabbage, cored, tough outside leaves removed, and cut in ½-inch (1-cm) squares