Steps

1. Finely shred 150g of cabbage into 3mm thick strips.
   🕒 00:40
2. Pour hot water over the shredded cabbage, mix briefly, and blanch for about 30 seconds.
   🕒 00:50
3. Drain the blanched cabbage in a colander, rinse with water to cool, and thoroughly squeeze out the moisture.
   🕒 01:00
4. To the squeezed cabbage, add 1.5 tbsp mayonnaise, 0.5 tsp curry powder, a pinch of salt, and a pinch of pepper, then mix well.
   🕒 01:12
5. Line a heatproof bowl with plastic wrap. Crack in 1 egg and poke about 2 holes in the yolk.
   🕒 01:29
6. Cover with plastic wrap and microwave on 600W for 45 seconds.
   🕒 01:38
7. Spread about the appropriate amount of butter on one side of 2 slices of bread (8-slice thickness).
   🕒 01:48
8. Lay out plastic wrap on a flat surface, place one slice of bread on top with the buttered side facing up.
   🕒 01:55
9. Place 2/3 of the prepared cabbage mixture on top of the bread.
   🕒 02:04
10. Carefully remove the cooked egg from the bowl with the plastic wrap, fold the wrap to place the egg in the center on top of the cabbage.
    🕒 02:08
11. Top the egg with the remaining cabbage mixture.
    🕒 02:20
12. Place the other slice of bread on top, buttered side down, to form a sandwich.
    🕒 02:28
13. Lift the plastic wrap and tightly wrap the sandwich, then let it rest for about 5 minutes.
    🕒 02:33
14. Tear 30g of cabbage into bite-sized pieces into a mug, and add 1 sliced sausage.
    🕒 02:54
15. Cover with plastic wrap and microwave on 600W for 1 minute.
    🕒 03:03
16. Add 150ml of milk, re-cover with plastic wrap, and microwave on 600W for 1.5 minutes.
    🕒 03:09
17. After microwaving, stir in 1.5 tsp kombucha until well combined. The soup is now ready.
    🕒 03:16
18. Cut the rested sandwich in half. [This is the key!] The bread will soften, making it easier to cut and resulting in a beautiful cross-section.
    🕒 03:31