Wholesome Humpday, December 16, 2020
Classic German-style pot roast served with sweet & sour red cabbage & local apples, cottage potatoes, and an appetizer of house baked pretzel wreaths with raspberry moustrada.
- 1 pan pot roast
- 1 pan cabbage
- 1 pan potatoes
- 1 bag pretzels
- 8 oz. moustarda
- Heat oven to 400 degrees. Add a cup of water to the pan of roast and recover add both it and the covered pan of potatoes into the oven. After 20 minutes uncover the potatoes and add the covered pan of cabbage to the oven. Continue cooking all components for 20-35 more minutes until 165 degrees. Optionally, the lid to the roast can be removed for the last 10-15 minutes of cooking time or set under a broiler for a minute or two, watching carefully, if a little crispiness is desired.
- Pretzels can be heated in the oven for 4-5 minutes until warm or can be wrapped in a paper towels and microwaved for 30-60 seconds or until just warm.
- Pretzels can be eaten as an appetizer or alongside the meal. Use the mostarda for dipping.
- Divide roast, potatoes and cabbage amongst dinner plates.