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In the Kitchen - Oct/Nov '23

Whole head of cabbage on the fire

Whole head of cabbage on the fire


  • 125 g butter
  • 125 ml cream
  • 1 teaspoon Maggi Liquid Seasoning
  • Salt and pepper to taste
  • A few cumin seeds
  • Cayenne pepper to taste
  • 8 garlic gloves – crushed
  • 1 cup grated cheddar cheese
  • 8 rashers bacon
  • Olive oil
  • Heavy duty tin foil

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

Step 1:
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.

Step 2:
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.

Step 3:
Place the bacon rashers over the cabbage in a criss-cross pattern. Drip olive oil over the cabbage.

Step 4:
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.

Sanet Prinsloo

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