Ingredients

• 1 this is a left-over recipe for use with the drunken rump roast master recipe
• 1 rump roast
• 1 suggested wine a hearty zinfandel
• 1 notes serve with rye rolls (hot)
• 2 cups rump roast leftover from drunken rump
• 3 cups cabbage (shredded)
• 1 cup beer-beef broth leftover from drunken
• 1 1/2 cups mushrooms (sliced)
• 3 tablespoons vegetable oil
• 2 tablespoons dijon mustard
• 2 slices onions (sliced)