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)
• 475 gr rump roast leftover from drunken rump
• 270 gr cabbage (shredded)
• 240 ml beer-beef broth leftover from drunken
• 130 gr mushrooms (sliced)
• 45 ml vegetable oil
• 30 ml dijon mustard
• 2 slices onions (sliced)