As part of my goose obsession, I’ve tried all kinds of red cabbage: undercooked, overcooked, oversweet, over-spiced, under-spiced and so on and so forth. I’ve never tried a greasy one, however. I don’t know how Zum Weinbeißer has managed it, but the cabbage tasted as if it had been soaked in oil. Not that it was especially disgusting, with the occasional crunching sound reminding me that it was actually cabbage and not some sort of a warm glue, but the taste was distinctly weird.
Fortunately, the goose itself was much better than I had expected. It had hardly any fat under the crunchy skin, and the meat was plentiful, tasty and tender enough. It tasted slightly over-salted at the beginning and under-salted later on, but fortunately, the sauce that the goose was served in had just enough salt to improve the goose substantially. The sauce could even enhance the otherwise boring dumpling, making it quite edible.
Though by no means sophisticated, the goose of Zum Weinbeißer was one of the more enjoyable birds I’ve tried this year. The restaurant is somewhat remote and very traditional, but possesses a certain charm that can make me visit it again one day, perhaps in summer to enjoy a glass of wine in its garden.