Roasted Goat with Cabbage

Instructions

1. 1

   Pat the goat meat dry with paper towels. In a large bowl, combine 4 tablespoons olive oil, minced garlic, rosemary, thyme, 1 teaspoon salt, and black pepper. Add the goat chunks and toss to coat evenly. Let marinate for 15 minutes at room temperature.

   Tip: Don't skip the drying step—it helps the meat brown better and develop a golden crust.

2. 2

   Preheat your oven to 200°C (390°F). Heat a large roasting pan or Dutch oven over medium-high heat on the stovetop until very hot.

3. 3

   Working in batches to avoid overcrowding, sear the marinated goat chunks for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.

   Tip: Don't move the meat around too much—let each side get a good sear for maximum flavor.

4. 4

   In the same pan, heat the remaining 2 tablespoons of olive oil. Add the sliced onions and cook for 3-4 minutes until softened. Add the cabbage ribbons and cook for another 4 minutes, stirring occasionally, until they begin to soften.

   Tip: The cabbage will reduce significantly as it cooks—this is normal.

5. 5

   Return the seared goat meat to the pan with the cabbage and onions. Pour in the vegetable broth and red wine vinegar. Add the bay leaves and the remaining salt. Stir gently to combine.

6. 6

   Cover the pan with a lid (or foil if using a roasting pan) and transfer to the preheated oven. Roast for 35-40 minutes, until the goat is very tender and the cabbage is caramelized and sweet.

   Tip: The meat is done when it shreds easily with a fork and the sauce has reduced slightly.

7. 7

   Remove from the oven and carefully uncover (watch for steam). Taste and adjust seasoning with additional salt and pepper if needed.

8. 8

   Divide the roasted goat and cabbage mixture among serving bowls, spooning the pan juices generously over each portion. Serve immediately while hot.

   Tip: This dish pairs beautifully with crusty bread to soak up the flavorful sauce.