Caraway roast on creamed savoy

Name: Caraway roast on creamed savoy
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 7-10 Tbsp Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Vegetable broth; 1 kg Savoy cabbage; 1-2 TABLESPOONS Oil; 3-4 Tbsp Light cream; 1-2 TABLESPOONS medium hot mustard; 7-10 Tbsp Parsley; 50 cm roast tube

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
7-10 Tbsp Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Vegetable broth
1 kg Savoy cabbage
1-2 TABLESPOONS Oil
3-4 Tbsp Light cream
1-2 TABLESPOONS medium hot mustard
7-10 Tbsp Parsley
50 cm roast tube

Directions

1
Onions peel, 1 quarter. 1 teaspoon caraway, possibly coarsely crushed. Dab meat dry. Rub with salt, pepper and caraway seeds. Cut the roasting tube about 30 cm longer than the meat, close one side well
2
Dissolve the stock in 1/4 l hot water. Pour the roast, onion quarters and 6-7 tablespoons of stock into the wide open hose (welding seam facing upwards), close well
3
Place the hose in the middle of the grate and cut approx. 1 cm at the welding seam. Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest rack for approx. 45 minutes. (The hose must not touch the oven walls!)
4
Clean, wash and cut the savoy cabbage into strips. Dice 1 onion. Fry both in hot oil. Add the remaining stock. Cover and stew for about 15 minutes.
5
Take the roast out of the tube and keep it warm. Sieve the roast stock, simmer briefly and refine with crème légère. Season to taste with salt, pepper and mustard. Season savoy cabbage to taste as well. Cut the roast into slices. Arrange everything, garnish with parsley. Serve with boiled potatoes or mashed potatoes