Gourmet Traveller (Australia) - - Anatomy of a dish -

Thinly sliced white cab­bage is of­ten in­cluded in the sando or it might be served on the side, pro­vid­ing a coun­ter­bal­ance to the rich fried meat. A Ja­panese man­dolin (another great in­ven­tion) will help get it ex­tra fine.

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