2 Tbs vegetable oil
1 bay leaf
2 garlic cloves, crushed
1 small red cabbage - (1 1/2 lbs), quartered, cored, and shredded
2 whole cloves
1 cinnamon stick
1/2 tsp freshly-grated nutmeg
2 Tbs grill seasoning
3 Tbs dark brown sugar
1/4 cup red wine or cider vinegar
1 large pumpernickel, rye or sourdough bread
1/2 lb deli-sliced corned beef
1/2 lb deli-sliced smoked turkey
1/2 lb deli-sliced pastrami
1/2 lb sliced Swiss cheese
1/2 cup sweet pickle relish
1 cup chili sauce


Heat a large nonstick skillet over medium-high heat. Preheat broiler and place rack 10 to 12 inches from heat.
To very hot skillet add vegetable oil, 2 turns of the pan, bay, garlic, cabbage, cloves, cinnamon stick and nutmeg. Cook, stirring frequently, 5 minutes, then add in the grill seasoning and brown sugar and toss to coat. Add vinegar, cook off 2 minutes then remove from heat and let stand. Remove bay leaf and cinnamon stick.
Preheat oven to 350 degrees.
Cut 1 inch off bread across the whole loaf to remove the top. Remove the soft insides of the bread to form a bread bowl. Pile half the cabbage into base of the bread. Fill bread with meats and Swiss cheese. Place filled bread into the oven to melt the Swiss. Top melted cheese with the remaining seared pickled cabbage. Slather the top with sweet pickle relish mixed with chili sauce and set bread top into place. The loaf will appear whole and empty to the eye. Pack to travel or serve on cutting board. Cut the loaf into 6 sections and serve.