Add 2 tablespoons of olive oil into a large pot over medium high heat. Once the oil is sizzling add the goose pieces and sear on all sides until golden brown, about 3 to 5 minutes per side. Transfer the goose onto a paper towel lined tray.

Lower the heat to medium, add 2 more tablespoons of olive oil and add the onion, carrots, and celery, and 1 ½ teaspoon of salt and pepper into the pot. Saute until lightly browned and softened, stirring occasionally for about 15 minutes. Add the tomato paste and continue cooking for about 2 minutes. Add the wine and mix to scrape the brown bits from the bottom of the pan, cook the wine until the alcohol evaporates, about 5 minutes. Add the cabbage and saute for about 10 more minutes until it starts to wilt. 

Transfer the seared goose back into the pan. Place enough water in the pot to cover the meat and cabbage ¾ the way up. Increase the heat to high and bring the mixture to a boil. Once boiling and a lid and reduce the heat to low or enough to cook the stew on a gentle simmer. Cook for about 1 ½ to 2 hours or until the goose is tender and the liquid has reduced to a stew like consistency. 

Serve hot with polenta.