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Pastrami Lukshen and Cabbage

Pastrami Lukshen and Cabbage

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.

(Originally featured in Family Table, Issue 725)

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