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.
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.
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.