Pastrami with Cabbage and Curly Kale

Steamed white cabbage and curly kale, with thin-cut pastrami. 

Pastrami is essentially pressed beef plate, brined, partially dried, seasoned with herbs and spices, then smoked and steamed. It's a forequarter cut from the belly of the cow. The beef navel is the ventral part of the plate, from which pastrami is made.

Serve with black pepper or German mustard. 

Pastrami with Cabbage and Curly Kale