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Pastrami Wraps With Sweet & Sour Cabbage & Horseradish Mustard Sauce

by , Foster’s Market, Durham, N.C.

Pastrami Wraps With Sweet & Sour Cabbage & Horseradish Mustard Sauce
Easy Recipe

Serves 2

This recipe combines Certified Piedmontese deli-style beef brisket pastrami—a convenient way to add lean and tender beef to any recipe—with sweet and sour cabbage and a tangy horseradish sauce for an unforgettable wrap.

  • 2 (10- to12-inch) whole-wheat wraps
  • 2 tablespoons Horseradish Mustard Sauce (recipe follows)
  • 4 thin slices Swiss cheese
  • ½ pound thinly sliced Certified Piedmontese deli-style beef brisket pastrami
  • 1 cup Sweet & Sour Cabbage (recipe follows)
  • 1 cup baby spinach
  • 1 tablespoon unsalted butter
  • Drizzle of olive oil

Place the wraps flat on a work surface and spread evenly with the Horseradish Mustard Sauce. Layer the cheese, pastrami, cabbage, and spinach in the center of each wrap. Fold in the sides and roll up tightly.

Heat the butter and olive oil in a large nonstick skillet over medium-high heat until sizzling hot. Place each wrap in the skillet, seam side down, and press down gently with the back of a spatula to cook until slightly toasted. Flip over and toast on the other side until the cheese is melted. Cut each wrap in half and serve warm with more Horseradish Mustard Sauce on the side for dipping.

    • Horseradish Mustard Sauce
    • Makes about ½ cup
    • ⅓ cup Dijon mustard
    • 3 tablespoons prepared horseradish
    • Juice of ½ lemon
    • Sea salt and freshly ground black pepper to taste

    In a small bowl, combine the mustard, horseradish, lemon juice, salt, and pepper and stir. Store refrigerated until ready to serve, or for up to 5 days.

      • Sweet & Sour Cabbage
      • Makes about 2 cups
      • 1 tablespoon olive oil
      • ½ red onion, thinly sliced
      • ¼ head red cabbage, cored and thinly sliced
      • ¼ cup brown sugar
      • ¼ cup balsamic vinegar
      • Sea salt and freshly ground black pepper to taste
      • ½ cup water

      Heat the olive oil over medium-high heat until sizzling hot. Add the onion and reduce the heat to medium. Cook, stirring, until the onion is translucent, about 5 minutes. Add the cabbage, sugar, and vinegar, season with salt and pepper, and stir to mix. Add the water, reduce the heat to low and cook, stirring often, until the liquid has evaporated and the cabbage is very tender and just beginning to caramelize, about 20 minutes. Refrigerate until ready to serve or for up to 3 days.

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