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A real winner with a unique combo of ingredients and complex flavors.
1 full tablespoon olive oil
2–3 cloves garlic, minced, or 2–3 cubes Gefen Fozen Garlic
4–5 cups shredded cabbage
1 tablespoon balsamic vinegar
1 teaspoon salt, or to taste
pepper, to taste
10 ounces (280 grams) pastrami, cut into strips
3 tablespoons good-quality apricot jam, such as Tuscanini
1 tablespoon red wine vinegar
1 cup apricot halves from a can, such as Gefen, drained and sliced (if not available, use peach halves and cut small)
10 soft mini flour tortillas or 10 pastry shells
In a large frying pan, heat the olive oil. Add garlic and sauté for one minute, until fragrant. Add cabbage and sauté for 12 minutes, stirring occasionally. Add balsamic vinegar, salt, and pepper and sauté for one more minute.
Add the pastrami, jam, and red wine vinegar and sauté for five more minutes. Add apricot slices and sauté for three more minutes. Remove from heat. Taste and adjust seasoning if necessary.
To serve, heat soft tortillas over an open flame and fill with cabbage and pastrami mixture.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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