Please enter the email you’re using for this account.
Meat
Medium
8 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
No Diets specified
A mixture of two classics that yields an all new deli experience.
1 16 ounce salami
1 large Spanish onion, diced
1 cup shredded cabbage
3 tablespoons olive oil
1 egg white or 3 tablespoons Haddar Egg Whites
2 tablespoons BBQ sauce
2 tablespoons sweet chili sauce
2 tablespoons Haddar Teriyaki Sauce
1 tablespoon Gefen Honey
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.
Preheat oven to 350 degrees Fahrenheit.
Place one tablespoon of onion cabbage mixture into each slit of the salami. Brush remaining dressing over the stuffed Hasselbeck salami. Bake one hour, basting occassionally.
How Would You
Rate this recipe?
Please log in to rate
Rewarding Can I cook this in advance? If so. How do I warm it up ?
yes and I would just heat it up on a hot plate or blech (or oven on a low temp if it isn’t Shabbos) but make sure you keep an eye on it so that it doesn’t burn
Incredible! Big hit in our home, loved by all ages