Clean the goose. Season the mince to taste. Chop the onions and apples and mix them in. Fill the goose and sew it up. Put the goose in the grease pan of the oven with a little water. Roast on one side for 1 hour, turn to the other side, roast for another hour, put on the back and roast repeatedly for 30-40 min. Always baste repeatedly.
For the cabbage, melt 6 tbsp of goose fat, brown the onion in it, add wine, sugar and salt, cook the cabbage in it until soft.
Cut the bacon into slices, fry. Take out the goose, remove the strings and portion. Pour off the fat. Add water to the gravy, thicken with cornstarch and season.
Arrange the bacon and goose on the sauerkraut.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!