Preheat oven to 350 degrees Fahrenheit.

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.

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.

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

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.

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