Closed sandwiches with red cabbage

Ingredients:

• 1 loaf of rye bread with
  
• 1 small cabbage head cabbage
  
• 1 boiled beet
  
• 1 clove garlic
  
• 1 bay leaf
  
• a pinch of ground nutmeg and cloves
  
• 3 tbsp. l. sugar
  
• 0.25 cups red wine vinegar
  
• 400 g boiled beef
  
• 200 g boiled chicken fillet
  
• 200 grams of Swiss cheese
  
• 2 tbsp. l. oil
  
• salt pepper
  

Preparation:

• Peel off beet, cut into pieces and grind in a blender to puree.
  
• Cabbage must be cleaned from the upper leaves, cut into halves and finely chop, removing the stalks. Peel and chop the garlic.
  
• Heat the vegetable oil in a frying pan, fry garlic 30 seconds. Add the cabbage, bay leaf, nutmeg and cloves. Cook, stirring, 5 minutes. Then add Beetroot puree, sugar and vinegar and mix well. Cook over medium heat, stirring occasionally, for 15-20 minutes. Until all the liquid has evaporated. Salt and pepper to taste, remove from heat and allow to cool completely.
  
• From loaf cut along the length of the tip thickness of about 2,5 cm set aside. Remove from the bread crumb, leaving the edge thickness of 1-2 cm beef, chicken fillet and cheese cut into thin slices.
  
• Put into the loaf half of cooked red cabbage. Top arrange slices of beef and chicken.
  
• Even layer to pack cheese. Place the loaf a few minutes in preheated to 200 ° C oven to melt cheese.
  
• On top of putting the rest of the cabbage, cover with lazy top. Wrap bread in foil and place the food in the refrigerator. Before serving, slice the bread portions.