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Recipe by Rivky Kleiman

Sweet and Sour Onion and Cabbage Stuffed Salami

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Meat Meat
Medium Medium
8 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets

No Diets specified

A mixture of two classics that yields an all new deli experience.

Ingredients

Main ingredients

  • 1 16 ounce salami

  • 1 large Spanish onion, diced

  • 1 cup shredded cabbage

  • 3 tablespoons olive oil

  • 1 egg white or 3 tablespoons Haddar Egg Whites


Wine Pairing

Capcanes la Flor del Flor

Directions

Prepare the Salami

1.

Peel paper coating surrounding salami. Make a slice every half inch on the salami, cutting about two thirds down, assuring not to cut all the way through. Set aside in a 9×13 pan.

2.

Over a medium flame, sautee the onion in olive oil for 20 minutes, stirring occassionally. Raise the flame and allow the onions to brown slightly.

3.

Lower the flame and add the cabbage. Cover the pan and allow the cabbage to wilt stirring occasionally.

4.

Meanwhile combine BBQ sauce, teriyaki sauce, sweet chili and honey. Add two tablespoons of the sauce to the cabbage mixture and stir well. Remove from flame and allow to cool slightly then stir in the egg white.

5.

Preheat oven to 350 degrees Fahrenheit.

6.

Place one tablespoon of onion cabbage mixture into each slit of the salami. Brush remaining dressing over the stuffed Hasselbeck salami. Bake one hour, basting occassionally.

Sweet and Sour Onion and Cabbage Stuffed Salami

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tobi gross
tobi gross
4 years ago

Rewarding Can I cook this in advance? If so. How do I warm it up ?

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Raquel
Raquel
Reply to  tobi gross
4 years ago

yes and I would just heat it up on a hot plate or blech (or oven on a low temp if it isn’t Shabbos) but make sure you keep an eye on it so that it doesn’t burn

Hadar Weisz
Hadar Weisz
1 year ago

Incredible! Big hit in our home, loved by all ages