Brown the meat: Preheat oven to 175 °C. Peel shallots, cut in half. Rinse roast, season with salt, season with pepper. Heat lard in roasting pan, brown meat all around. Add shallots, fry. Pour wine and clear soup. Stew roast in open oven for 2 hours.
Prepare cabbage and puree: In the meantime, clean cabbage, rinse, cut into strips. Peel onion, dice finely. Remove peel from potatoes, rinse, cut into quarters and place in a saucepan with cold salted water. 30 minutes before the roast is done, soften the potatoes in the salted water.
Cooking additions: heat 1 tbsp. butter in a saucepan, sauté onion. Add cabbage and sauté briefly. Pour 2-3 tbsp water, season with pepper, salt, nutmeg, cover and cook at low temperature for 15 minutes until tender. Heat milk and remaining butter, press potatoes into milk. Season with pepper, salt, nutmeg and stir. Keep warm.
Cut open meat: Remove roast from roaster and pull wrapped in aluminum foil for 5-10 min. Let sauce bubble up and season with salt, pepper. Mix cornstarch with a little water and add to the sauce, bring to the boil. Cut the roast into slices and serve with sauce, puree and cabbage.
Our tip: Use your favorite red wine for cooking!
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