This is a very simple meal for a light lunch at work, and can be eaten either hot or cold (I chose to eat it cold). It is Japanese-inspired, the tastes are very straight forward, and there’s lots of room to improvise with the ingredients.

I used cooked short-grain rice, salami and a hard-boiled egg along the braised cabbage.

For the braised cabbage:

• 300g roughly chopped cabbage
• 1 tbsp butter
• 1 tsp salt
• 2 tbsp water
• Shichimi Togarashi or any combination of peppers you like

Melt the butter in a pan on medium heat, add cabbage and salt and sauteé for 1-2 minutes. Add salt and water and turn down the heat. Cook until cabbage is as soft as you like. Season with Shichimi, taste and add salt if necessary.

What I liked about it: the combination of cabbage and salami, short preparation time.

What I would change: I would add some fresh vegetables, perhaps carrot strips, and try some Mirin on the rice, or white wine for the cabbage.