There are many legends surrounding the origins of the Martinigansl. The name of this traditional autumn dish goes back to St. Martin of Tours. Martin was born in 316 and served the Roman emperor as an officer. Due to his deep beliefs, he resigned from the office of officer and was later appointed bishop. So the story goes, the humble Martin did not deem himself worthy enough for high office and thus hid himself in a goose pen. But he was given away by the chattering of the geese and ultimately appointed bishop. In the past, a goose was also a common feudal gift that became due around St. Martin's Day. Whatever the truth, the Martinigansl has been one of the most popular feast day dishes ever since and is right at the top of the menu for the Viennese around November 11, St. Martin's Day.

Ingredients for the red cabbage:

• 130g sugar
• 5 cloves
• 1 cinnamon stick
• 1 bay leaf
• 5 juniper berries
• 250ml apple juice
• 250ml red wine
• 250ml orange juice
• 1 level tsp salt
• 100g lingonberries
• Pepper
• 1 head of red cabbage

Ingredients for the filling:

• 1 onion
• 1 orange
• 2 apples
• 1 garlic clove
• Marjoram
• Salt
• Pepper
• Water

Ingredients for the potato dumplings:

• 1 kg floury potatoes
• Nutmeg
• 1 tbsp semolina
• 300 g potato starch

Preparation:

For the red cabbage, caramelize the sugar together with the cloves, cinnamon stick, bay leaf and juniper berries. Then deglaze with apple juice, red wine and orange juice. Add the salt, lingonberries and pepper and bring to a boil.

For the goose, cut up an onion, an apple and an orange into course chunks, and finely chop the garlic. Mix everything with the marjoram, salt and pepper. Place the goose into a baking dish, season with salt and pepper, and stuff. Now turn the goose and season the bottom side with salt and pepper. Add the remaining stuffing and pour water on top. Roast in the oven at 140° for about 45 minutes.

Meanwhile chop up a head of red cabbage and transfer to a pot. Strain the marinade through a sieve and pour this over the red cabbage. Allow to cook for about 45 minutes while covered with a lid. Remove the goose from the oven, turn and drain off the excess liquid. Roast at 160° for approx. 1.5 hours until done. For the potato dumplings, cook and peel the potatoes. Then mash them in a bowl. Mix the mashed potatoes with nutmeg, semolina and potato starch and knead thoroughly. Form into dumplings and cook gently for about 15 minutes. To finish off the red cabbage, grate an apple into the red cabbage and allow it to cook a little while. Serve the goose with potato dumplings and red cabbage, and pour the juice on top!