Martinigansl with Apple-Must-Cabbage

Ready to cook goose wash well inside and out, pat dry. Cut off neck and last limbs of wings, chop into pieces and place in a large square roasting pan. Press on garlic. Quarter onions and cut into 2-3 cm cubes, as well as apples. Mix with garlic, marjoram, lovage, salt and pepper. Salt goose inside and out, stuff with apple mixture and tie with spaghetti or zip-tie with a wooden skewer. Wrap wings and knuckles with aluminum foil to prevent them from burning and drying out. Preheat oven to 160 °C and pour about 1 liter of water into the roasting pan. Put the goose in with the breast down and after 30 minutes keep basting it with its own drippings. If necessary, add water. After about 2 1/2-3 hours, turn the goose over, remove aluminum foil, increase temperature to 220 °C and roast for another 30 minutes until crispy. (If meat is not yet tender, cover with baking paper and let stand at 90 °C for 1 hour). For the garnish, cut apples in half, scoop out core so that a hollow is formed. Fry apples briefly on both sides in a little dripping and fill with cranberry compote. Lift out goose and let rest warm for 10 minutes. Skim off about 2/3 of the fat from the gravy and boil down the remaining gravy with orange juice to about 200 ml. Pour through a sieve. Mix starch with 2 teaspoons of water until smooth and thicken juice with it. Carve goose, portio

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