Ingredients

Instructions

  1. Put cottage roll in large pot or dutch oven; add onion, carrots, bay leaves, and peppercorns.
  2. Cover with water.
  3. Bring to a boil over high heat; reduce heat and simmer for 1 to 1-1/2 hours, depending on the size of the roast.
  4. Remove meat from liquid and place in a baking pan; brush with honey mustard and brown sugar mixed to a paste. Reserve the liquid to cook the cabbage.
  5. Place roast in the oven, just on "warm" while you cook the cabbage.
  6. Thinly slice cabbage and cook in the liquid that the roast was in for approximately 10 to 15 minutes until desired tenderness.
  7. Good served with boiled new potatoes.