Remove the outer leaves of the cabbage and rinse well under cold water.  

Place the cabbage with the root piece on a chopping board. Cut the cabbage into 8 slices but do not cut it right through – the leaves should still be held together at the bottom by the core.   

Place a dollop of butter, a crushed garlic clove and a bit of cheese between every slice. Season with cumin seeds, salt, pepper and cayenne pepper to taste.  

Place the bacon rashers over the cabbage in a criss-cross pattern.

Drip olive oil over the cabbage.

Lay out 2 x 60cm pieces of heavy duty foil in a cross on your kitchen counter. Place the cabbage in the middle of the cross, root bottom down.  

Wrap the foil around the cabbage – leave an opening at the top. Mix the Maggi into the cream and pour it onto the cabbage. Now close the foil – use more if necessary.  

Place over medium coals on the braai for 50-60 minutes.  

Use a kebab skewer to test if the cabbage is soft after the cooking time has lapsed. Serve with braaivleis.