Gabage Dish for baais This is so nice! Used to HATE cabage, but loved this! It was a side dish for a braai. Whole cabage head. Take the few very outer ugly leaves off, but reserve as much of the big leaves as possible. Cut the bottom part off so that the head can stand flat. Tear two big squares of strong foil and place them on top of each other in such a way that it have a star shape with 8 points to cover the cabage head well. Bend the outer big leaves back, but dont break it off, until you get to the crown part of the head. Now start cutting the crown part from top to bottom (not through) starting from the one side into slices about 2 cm apart. Turn the head and cut from the other side in the same way. It will now look like square cuttings on top of the outer leaves. Loosen the cuttings a bit and try and get a centre part. Add the following to taste and Try and work it in between the cuttings where possible: Fried bacon. Cup grated cheddar cheese Small onion grated Garlic Salt, pepper A few blops of butter about a heaped tbsp Then bring the outer leaves towards the centre. Keep an opening. Add a half container of thick cream down the centre Fold the outer leaves firmly around the centre mush. Fold the foil over and seal the top edge do that no juices leak out whilst braai / baking. If you are still not comfortable with securing...Add another piece of foil around the cabage dish. Put it on the grid or between the warm coles and turn it regularly for it not to burn and get evenly cooked. Or bake in the oven. It will be soft on pressure when done. Open the foil and dish! Yum yum!
Posted on: Tue, 09 Sep 2014 09:29:03 +0000
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