Sunday Roast with Boiled Potatoes and Savoy Cabbage

Rinse the meat and pat dry. Then cut into the rind with a sharp knife in a diamond shape. Then rub the meat well all over with salt and pepper.

Place the roast in a roasting dish with the rind side down. In the preheated oven, lower rack, roast for approx. 30 minutes (electric stove: 250 ° C; fan: 220-230 ° C) Peel and cut the onions into eighths. Wash and clean the soup greens and cut everything into small pieces. Spread the onions and soup greens around the meat.

Add the broth. Turn the meat and roast on the middle rack for another 60 to 70 minutes. In doing so, however, switch back the temperature (electric stove: 180 ° C; convection: 160 ° C). Pour sauce over them every now and then. Take the roast out of the roaster and pour the meat stock through a sieve into the saucepan.

Cook the potatoes in salted water for about 20 minutes. Wash the parsley, pat dry, chop and sprinkle over the potato.

Cut the savoy cabbage into eighths, separate the leaves and blanch. Catch the brew, it will be needed later for the sauce. After blanching, quench the savoy cabbage in ice water, then its color will remain fresh green and the cooking process will stop.

For the roux, heat the butter in a saucepan, stir in the flour and deglaze with the savoy cabbage stock, season and add the cream. Mix the savoy cabbage leaves with the sauce just before serving.

Cut the roast into slices and serve with the potatoes, vegetables and sauce. Good Appetite!