Lukshen and cabbage is one of the comfort foods of my childhood. I wasn’t much of a cabbage eater back then, but my mother used to make it extra sweet, with lots of sugar, so it balanced it out for me!
I’m all about fusion cuisine, so I married good old pastrami and mustard with lukshen and cabbage for the ultimate modern twist on a childhood favorite!
Serves 8
¼ cup + 1 Tbsp light olive oil (or any neutral oil), divided
1 10-oz (280-g) pastrami roast, cut into small chunks
1 lb (450 g) shredded green cabbage
10 oz (280 g) egg noodles, prepared according to pkg directions
3 Tbsp Dijon mustard
3 Tbsp whole-grain mustard
½ cup honey
2 Tbsp freshly squeezed lemon juice
salt and pepper, to taste
Heat a large frying pan with 1 Tbsp oil and add the pastrami roast. Sauté over medium heat until the pastrami softens and begins to caramelize around the edges, about 15 minutes. Add the cabbage and continue to sauté until softened, about 10 minutes.
Stir in the egg noodles, remaining ¼ cup of oil, mustards, honey, lemon juice, salt, and pepper. Serve warm.
Plant-based meats are rising in popularity. You can now find burger patties, ground beef, and sausages on the market that look and taste like meat yet are derived from plants.
Leek, or karti, is one of the simanim eaten on Rosh Hashanah. They’re also my favorite food to eat from the chicken soup, but there are plenty of other ways to enjoy them too.
