- Wash, thoroughly dry and season the goose with salt from the outside and from the inside and sprinkle with cumin seeds.
- Place the goose with its breast (chest) down onto a roasting pan, and pour some water (about 3 dcl) around it.
- Bake the goose in an electric oven at 200° C, in a hot air oven at 180° C and in a gas oven at gas mark 4, for an hour per each kilo and keep basting the goose with the juices collected. (A 3 kg goose roasts for 3 hours).
- As you laid the goose breast down, in the middle of the roasting, turn the goose breast up and continue basting the goose with the juices collected, thus achieving an even browning and the breasts are not dried.
- After roasting, allow about 15 minutes to rest, cut into pieces and serve.
- Sprinkle the cleaned and grated cabbage with salt. Put in a pot with the lard and cumin, fry it, add granulated sugar, leave to caramelize.
- Finely chop the peeled onion, add it to the caramel, stir it, immediately add the lard and stir it well again.
- Place the cabbage, bay leaf, and vinegar, braise together for 40-50 minutes, until the cabbage is soft.
- Finally, season it.
- Push the unpeeled boiled potatoes through a sieve, add salt, 2 eggs, fine flour and mix.
- Knead the dough, from which you make a roll, cut it into pieces and with the rolling pin roll the potato pancakes to a thickness of about 2 mm and the size of the pan in which you are going to cook them.
- Cook in a dry pan (such as for crepes), wipe each pancake after cooking with a kitchen towel to wipe out any remaining flour.
- Put them on a plate covered with a clean cloth towel, brush each pancake with the fat/lard on the top, its bottom is brushed by itself from the previous pancake and serve.
Source: Slovak Tourist Board