Festive pickled red cabbage
• 350 g red cabbage, thinly sliced (I like to use mandoline)
• 30 g raisins 
• 2 bay leaves
• ½ tsp mustard seeds
• 1 cinnamon stick
• 2 star anise 
• ½ tsp peppercorn 
• 225 ml pickling vinegar
• 125 ml water 
• 2 tsp granulated sugar
• 2 tsp salt 

Gravy
• 1 onion
• 4 cloves of garlic
• 2 sticks of celery
• 2 carrots
• 2 tbsp olive oil
• 4 dried shiitake mushrooms or half a cup of any dried mushrooms 
• 2 tbsp tomato paste 
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 4 sage leaves
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp salt
• ½ tsp black pepper 
• 500 ml vegetable stock
• 100 ml filter coffee 
• 150 ml red wine 
• 4 tbsp soy sauce 
• 3 tbsp balsamic vinegar
• 1 tbsp mustard 
• 3 tbsp flour/cornstarch 

Roasted brussels sprouts 
• 280 g brussels sprouts 
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar 
• ½ tsp
• Salt
• Pepper 

The sandwich
• Marbles filet 
• Gravy
• Festive pickled red cabbage
• Roasted brussels sprouts 
• Cranberry jam 
• Grainy mustard 
• Thick pieces of sourdough bread

Festive pickled red cabbage 
1. To a sterilized jar, add shredded/thinly sliced cabbage, 30g raisins, 2 bay leaves, ½ tsp mustard seeds, 1 cinnamon stick, 1 star anise, and ½ tsp peppercorns.
2. Add 225 ml pickling vinegar, 125 ml water, 2 tbsp granulated sugar, and 1 tsp salt to a pot. Bring to a boil and remove from heat.
3. Pour the vinegar mixture into the jar and close it. Let it sit at room temperature for at least 12 hours before moving to a fridge. 

Gravy
1. Roughly chop onion, garlic, celery, and carrots (don’t worry about the size).
2. Heat 2 tbsp olive oil in a pot over medium heat. Add chopped onion and cook for 2-3 minutes before adding garlic. Cook for another minute, then add celery, carrots, and dried mushrooms. Season with salt and pepper, and cook for 4-5 minutes to start the caramelization. 
3. Add 2 tbsp tomato paste, mix well, and cook for 3-4 minutes or until the paste turns dark red.
4. Add 2 sprigs of rosemary, 2 sprigs of thyme, 4 sage leaves and 1 bay leaf. Mix well.
5. In a jug, mix 500 ml vegetable stock, 100 ml filter coffee, 150 ml red wine, 4 tbsp soy sauce, 3 tbsp balsamic vinegar vinegar, and 1 tbsp mustard.
6. Pour the liquid into the pot and mix well. Cover and cook for 30-40 minutes on medium-low. 
7. Strain the liquid through a fine mash strainer. Reserve the vegetables. You can use them as a pot pie filling, mix and add to your meatballs, or blend into a creamy sauce. 
8. Make a slurry by mixing 3 tbsp cornstarch/flour with 6 tbsp water. 
9. Add the slurry to your sauce, mix well, and cook until thickened. 

Roasted Brussels sprouts
1. Preheat the oven to 180 degrees Celsius 
2. Wash and clean the Brussels sprouts by removing the ugly outer leaves
3. Slice the Brussels sprouts into 1 cm thick pieces
4. Spread on a parchment-lined baking tray and season with olive oil, salt, pepper, and balsamic vinegar.
5. Bake for 25-30 minutes until crispy. 

Sandwich assembly
1. To assemble the sandwich, pan-fry two pieces of sourdough bread in butter or olive oil.
2. Spread some mustard on the bottom slice, followed by the festive pickled red cabbage, roasted Brussels sprouts, and chunks of pan-fried Marbles generously bathed in gravy. Finish with a nice thick layer of cranberry jam, and close the sandwich. This sandwich is very saucy, so expect some dripping (meaning have a paper towel roll ready). As mentioned before, this is merely my suggestion, and you can stuff anything into this sandwich.