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.
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