In the Kitchen - Oct/Nov '23
Whole head of cabbage on the fire
Whole head of cabbage on the fire
INGREDIENTS- 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
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METHOD
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.
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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.
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Step 3:
Place the bacon rashers over the cabbage in a criss-cross pattern. Drip olive oil over the cabbage.
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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.
![](https://cdn.nmh.com.na:2083/S3Server/mynamibia-eu/cms/assets/images/2023/8/30/c6758c24478801d7c95f8dc78eb96872.jpg)
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.
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![](https://cdn.nmh.com.na:2083/S3Server/mynamibia-eu/cms/assets/images/2023/6/27/3fa315f82ca13d936f2cdc196fff658c.jpg)
Sanet Prinsloo
Chef
![](https://cdn.nmh.com.na:2083/S3Server/mynamibia-eu/cms/assets/images/440fede8f88462665c7aa5011824b578.jpg)
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