Roast Goose with Apple-Chestnut Stuffing
A lightly griddled egg-and-flour dough is torn into small pieces and transformed into tender noodles by being soaked in salted water for a side dish called mlinci. It's typically served with roasted meats like this impressive goose, stuffed with apple and chestnuts and flavored with plum eau-de-vie. Geese render a lot of fat when cooked, so save any extra for roasting potatoes. Chris Court

Red cabbage and apples are stewed with wine, sugar, and dried cranberries in this spiced side dish, best served with roasted meat like Apple- and Chestnut-Stuffed Goose with Egg Noodles. Use tart apples, such as Granny Smith, if you want a more sour-sweet flavor from this cabbage dish.

Featured in: How to Eat Slovenia, the Land or Roast Goose and Dumplings

Spiced Red Cabbage with Apples and Cranberries Spiced Red Cabbage with Apples and Cranberries
Red cabbage and apples are stewed with wine, sugar, and dried cranberries in this cumin- and clove-spiced side dish, best served with hearty roasted meats.
Yield: serves 6-8
Time: 3 hours


  • 2 large apples, such as Cortland or Rome, peeled, cored, and grated
  • 1 red cabbage (2 1/4 lbs.), cored and finely shredded
  • 3 tbsp. fresh lemon juice
  • 1 tsp. ground cumin
  • 18 tsp. ground cloves
  • Kosher salt and freshly ground black pepper
  • 4 tbsp. unsalted butter
  • 3 tbsp. packed light brown sugar
  • 1 medium yellow onion, thinly sliced
  • 12 cup red wine
  • 2 tbsp. red wine vinegar
  • 2 tbsp. finely chopped dried cranberries


  1. In a large bowl, combine the apples and cabbage with the lemon juice, cumin, and cloves and season with salt and pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  2. In a large saucepan, melt the butter over medium heat. Stir in the sugar and cook until dissolved, about 2 minutes. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Stir in the marinated cabbage and apples along with 14 cup wine, the vinegar, and 12 cup water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook, stirring occasionally, until just tender, about 30 minutes.
  3. Pour the remaining 14 cup wine into the pan along with the cranberries and cook, covered, until the cabbage is very tender, 10 minutes more. Season the cabbage with salt and pepper before serving.