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Puff pastry is really not my thing, but I decided to create a traditional deli roll with cabbage and onions. I balanced it with a unique salad that would add color and crunch to the plate.
1 sheet Gefen Puff Pastry Dough
2 tablespoons Gefen Mayonnaise
2 teaspoons mustard
8 slices pastrami
2 tablespoons sugar-free apricot jam
oil, for sautéing
1 onion, sliced
1/4 red cabbage, sliced, or 8 ounces (225 grams) shredded cabbage
1 teaspoon salt
1/2 teaspoon pepper
1 egg yolk, beaten
sesame seeds, for sprinkling
2 tablespoons Gefen Mayonnaise
1/2 teaspoon mustard
1 tablespoon sugar-free apricot jam
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 red onion, finely chopped
1/2 cup yellow and red grape tomatoes, chopped
2 scallions, sliced
2 hearts of palm, chopped finely
1/2 avocado, chopped finely
1/4 cup chopped fresh cilantro
2 tablespoons Tonnelli Red Wine Vinegar
1 tablespoon olive oil
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon pepper
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Spread mayonnaise and mustard on the puff pastry sheet. Arrange pastrami on top and spread a thin layer of Apricot jam jam over it.
Heat oil in a frying pan. Add onions and cabbage and sauté until soft. Season mixture with salt and pepper.
Layer on top of the pastrami. Roll up the dough and brush with egg yolk. Sprinkle with sesame seeds and bake for 35–40 minutes.
Combine all the dipping sauce ingredients and add a dab on each slice of deli roll.
Mix the chopped vegetables so the avocado slightly coats some of the other vegetables. Add remaining ingredients and mix well.
Rorie prepared this dish in the Food Fight finale.
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