Roast beef on glazed white cabbage and pepper vegetables

Ingredients for 4 servings:

• ½ head of white cabbage
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 tsp, sautéed caraway seeds, crushed
• 1 pinch of chili flakes
• 1 pinch of salt
• 1 pinch(s) of black pepper from the mill
• 200 ml dry white wine (Sauvignon Blanc)
• 225 ml vegetable broth or stock
• 2 tbsp butter
• 1 kg roast beef
• 1 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Enjoy cabbage in a different way – and sooo delicious

Wash the roast beef, pat dry, carefully score the fat in diamond shapes, and sear in a pan, then season with salt and pepper. Place in a preheated oven and cook on a baking tray at 160°C (top/bottom heat) for about 50 minutes. An internal temperature of 62°C (140°F) means the roast will be medium/well. 57°C (135°F) is medium. Whatever you prefer. I chose 62°C (140°F), and it was a delicate pink and very tender. Let it rest in aluminum foil for about 10 minutes before carving it; you can use the juices later by adding them to the cabbage broth. Remove the stalk from the white cabbage and then cut into small, bite-sized pieces (tablespoon size). Cut the bell pepper into strips and halve the strips. Add oil to the pan and fry the cabbage and bell pepper over medium heat until softened; do not let it brown. Then add butter and continue to soften; do not let it brown. After about 5 minutes, add the wine and let it reduce slightly. Then add the stock, caraway, and chili, and season with salt and pepper. Cover and simmer for about 20-30 minutes, until the cabbage is tender, but not mushy! The butter gives the vegetables a wonderful shine. Now cut the meat into approximately 1 cm thick slices and arrange them on top of the cabbage. I saved the cabbage liquid for a sauce (later for cabbage rolls). Drizzle some of the liquid over the meat.