Pastrami-Cabbage-Onion (aka Egg Roll) Kugel

This is a totally different take on enjoying the “inside of an egg roll” without all the carbs and the deep-fried dough.  A unique and fun flavor experience, this is a special dish to serve with any Shabbos or Yom Tov meal.  It’s for the hearty amongst us!

Don’t be scared off by the long sauté times.  It’s really easy to make and you can do other things in the kitchen while all stages of this dish are sautéing. 

Pastrami-Cabbage-Onion (aka Egg Roll) Kugel

In a large (meat) sauté pan, heat some (light tasting) olive oil over medium heat.  To the heated oil, add:

1 large onion, chopped, 1 Tbsp brown sugar and 1 tsp. sea salt.

Sauté over a medium-low flame for 15 minutes, stirring occasionally.

To the onions, add 6 oz. pastrami (deli slices), chopped and 2 Tbsp. good quality BBQ sauce.  Sauté over a low flame for 15 minutes, stirring occasionally.

To the mixture, add:

1 bag (16 oz) coleslaw mix, 1 Tbsp. apple cider vinegar, and season with black pepper and mustard powder to taste. 

Sauté over a medium-low flame for 45 minutes, stirring often-occasionally to prevent sticking and ensure even cooking.

Remove the pan from the flame and allow to cool (you can leave the mixture in the pan) for about 20 minutes.  While the mixture is cooling, pre heat the oven to 350* and line a baking pan with parchment paper.  The recipe makes a 9” round kugel, or whatever shape pan you have that is about that size.

To the cabbage-pastrami mixture, add:

1/3 c. matza meal, 2 beaten eggs, and 1/4 c. oil (I use canola oil).  Transfer the mixture to the prepared baking pan.  Bake, uncovered, on 350* for 45-50 minutes.

Remove from the oven and enjoy hot 🙂

Happy cooking, b’tay’avon and enjoy!

Michal

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