Four ingredients, ten minutes, and the sharpness of the cabbage is what stops it being a sandwich made of salt.
- Luncheon meat sliced about half a centimetre thick.
- Dry pan, no oil. It renders its own fat and the slices crisp at the edges in about three minutes a side. Adding oil at the start gives you a greasy, pale result.
- Wraps warmed in the same pan for twenty seconds a side in the rendered fat.
- Mustard thinly on the wrap, meat, drained pickled cabbage, pepper. Rolled tight.
Drain the cabbage properly or the wrap goes soft before you have finished eating it.
This is the lunch for a day when setting up a proper cook is not going to happen, and it is considerably better than it sounds.
Serves 2.