Wash the cabbage and drain it thoroughly before slicing it into fine strips. The finer you slice it, the better it will cook and taste.

In a large bowl, combine the shredded cabbage with the two eggs. Add a pinch of salt and black pepper.

Use chopsticks or a whisk to mix everything well until the cabbage is fully coated in the egg mixture.

Heat a pan on medium-low heat without adding oil (since lunch meat already contains fat).

Add the slices of lunch meat and cook until the first side turns golden and crispy, then flip and cook the other side. Once done, set the meat aside.

In the same pan, add the butter and heat it until it melts and starts to bubble.

Pour in the cabbage-egg mixture, using a spatula to spread it evenly.

Keep the heat on medium-low and cook gently until the edges start to lift slightly and the bottom is set.

Cut the toast slices in half, making four rectangular pieces.

Place two of the toast slices onto the still-soft cabbage-egg mixture. Press down gently with a spatula so the bread absorbs the egg mixture.

Flip the toast slices over once the egg mixture has set on the bottom.

Once the egg mixture is fully set, carefully flip the entire assembly so the toast side is facing down.

Let it cook for another 10-20 seconds until the toast gets slightly crispy.

Fold the cabbage-egg edges over the toast to form a nice, even layer.

Once flipped, layer the cooked lunch meat on top of the cabbage-egg mixture. Then, place a slice of cheese on top. Fold the sandwich in half to form a crescent shape.

Cook for an additional 1-2 minutes over low heat until the cheese is melted, and the sandwich edges are sealed tightly.

Once the cheese has melted and the sandwich edges are golden, remove it from the pan and serve hot.