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I wanted to create a side dish that’s delicious and not too starchy. I made this one Shabbos in the winter, and I had to snatch sneaking hands away from the dish so we had some left to take to the table!
1 small head cabbage, each layer removed and cut into large squares, or 1 12-ounce (340-gram) bag cabbage
1 6-ounce (170-gram) package beef fry or pastrami
scallions, for serving (optional)
Tuscanini Lemon Juice, for serving (optional)
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon sugar
1 teaspoon Gefen Cornstarch
1/2 teaspoon Gefen Crushed Red Pepper
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place cabbage and beef fry or pastrami on the prepared baking sheet. Roast for 20 minutes, or until golden.
Combine the sauce ingredients and pour over the roasted cabbage.
Return to the oven for another five minutes.
Serve with scallions and a squeeze of fresh lemon juice, if desired.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman
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