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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.

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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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Sanet Prinsloo
Chef