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 chunks 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 fridge. Before serving, slice the bread portions.