Bring the water, vinegar, Cajun spices and sugar to the boil and pour it over the red cabbage. Put it under pressure, preferably by vacuum-sealing it, and leave to marinate. Mix the crème fraîche with the garlic puree and season with salt and pepper. Slice the beef brisket and fry it with a little oil, then brush it with the soy & black garlic marinade. Cut the twister in half and spread the garlic cream on the sides. Arrange the sweet-and-sour red cabbage on the bread. Place the slices of brisket on top and drizzle the remaining cream over it. Garnish with finely cut chives.