Crusted roast with savoy cabbage

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and pat dry. Cut the rind with a sharp knife. Roast meat on the fat pan in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 1 3/4-2 hours

2. 2

   Clean and wash the savoy cabbage and remove the stalk. Cut the cabbage into small pieces. Peel and wash the carrots. Halve lengthwise and cut into slices.

3. 3

   Peel and finely chop the onion. Fry in hot oil. Add vegetables. Season with salt and pepper. Pour about 200 ml water and bring to the boil. Steam everything covered for about 10 minutes. Stir in mustard and cream. Let simmer for about 5 minutes. Season to taste

4. 4

   Cut a good half of the roast into slices and arrange on the vegetables. Remove the crust from the rest of the roast, serve with the vegetables (let the rest of the roast cool down, cover and keep cool). Wash and chop the parsley and sprinkle over the vegetables. Boiled potatoes taste good with it

Nutrition Facts

KCAL
570 kcal

CARBS
11 g

FATS
39 g

PROTEINS
39 g