2 cups (170 g) green cabbage, thinly sliced

1/4 cup (55 g) butter, softened

8 mini naan breads or 4 regular naan breads cut in half

1/4 cup (60 ml) mango chutney or onion jam

2 cups (200 g) spicy or regular gouda cheese, grated

In a large non-stick skillet over medium-high heat, cook the cabbage in 1 tbsp of the butter for 3 minutes or until slightly browned. Set aside in a bowl.

Cover 4 mini naan breads with the mango chutney. Top with the cabbage and cheese. Cover with another mini naan bread. Butter the sandwich on both sides.

In the same skillet used to cook the cabbage over medium heat, cook the sandwiches for 5 minutes on each side or until nicely browned and the cheese has melted.

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