Roast Mustard Crust with Pretzel and Bacon Dumplings and Red Cabbage

Place the roast with mustard and finely chopped garlic and pepper for about 2 days and cover and chill. The meat should be covered all around with mustard, but the rind must not be coated with mustard.

Caramelize powdered sugar in a roaster, fry tomato paste in it and add lard. Roughly remove the mustard from the pickled roast (keep 2 tablespoons of it) and sear it on all sides. Deglaze everything with the broth, cook the roast with the rind facing down with the vegetables cut as thick as a finger and the caraway seeds for about 1 hour at 175 degrees, middle rack, covered with a lid, in the preheated oven. Then turn and scratch the rind into strips and diamonds approx. 1 cm thick with a knife. Cook covered for another 45 minutes. Then take the roast out of the roasting pan, place it on a baking sheet, add a lot of salt to the crust and brush with a little water - grill one level higher at 220 degrees with top heat. Meanwhile, sift the sauce, bring the mustard-garlic marinade and the cream to the boil, season with salt, pepper and honey and, if necessary, thicken with a dark sauce thickener. When the crust is really crispy, take the roast out of the oven and cut into slices.

Finely chop or dice the pretzels, knead together with the eggs and lukewarm milk, melted butter, parsley and a pinch of sugar to form a homogeneous dough. Let rest for 15 minutes, add milk if necessary and knead again well. Form dumplings out of this and let them steep in gently simmering salted water for approx. 25 minutes.

Finely chop the red cabbage. Sweat finely chopped onions in lard, deglaze with stock and wine. Add the red cabbage. Cover and simmer over medium heat. Peel the apple and add finely diced with the spices. Simmer together for about an hour until the cabbage is cooked through. Remove the cinnamon stick and, if necessary, add some salt and honey to the cabbage.