When braised red cabbage chills down in the fridge, it becomes a dense, super-savory chutney. I almost prefer it cold. It goes very well with strong cheese, like a cross between Branston pickle and fig jam. So into a sandwich it went, along with Brie de Meaux, cave-aged Cheddar, a spoonful of corn, and a tiny bit of beer mustard. As the butter bubbled and the bread browned, the cheeses melded beautitully with the cabbage, forming a gooey mass of earthy, tangy, umami goodness. It might have been a little better without the corn, to be honest, but the kernels did provide a charming sweetness and some bonus texture. Either way, it is an indulgent, satisfying lunch.