Braai Roasted Cabbage2015-10-10
- Servings : 6
- Cook Time : 60m
- Ready In : 1:20 h
- 1 fresh cabbage
- 1 packet onion soup powder
- Salt and pepper, to taste
- FOR THE MARINADE
- Olive or Coconut Oil
- Ingredients of your choice, such as: garlic, chilli, onion, basil, parsley thyme, and lemon juice.
For the marinade Olive or Coconut Oil Ingredients of your choice, such as: garlic, chilli, onion, basil, parsley thyme, and lemon juice.
Prepare a marinade mixture for the cabbage using olive or coconut oil as a base. Add your selected ingredients. Mix thoroughly.
Take one large, firm cabbage and peel o any of the outer leaves that look a bit limp and/or torn. Using a sharp knife begin to slice from the top almost through the entire cabbage. Make the slices between 3cm and 5cm thick, ensuring you do not slice right through to the bottom of the cabbage.
Pour your marinade over the sliced cabbage, making sure it goes right into the centre of the cabbage down all the slices. Open a packet of onion soup powder and pour it into the cabbage over the marinade.
Wrap the whole marinated cabbage in tin foil, making sure it is tightly sealed. If you’re Banting you can butter the foil before wrapping up the cabbage. The cabbage can be placed on a medium heat on the braai for between 40 to 60 minutes. If you are using a gas braai do not place the cabbage directly over the burner; it should have space around it so it can cook evenly.
Remove the cabbage from the heat and allow it to rest for up to 20 minutes before serving. If you want a crisper outside to your cabbage remove the foil and carefully brown the outer leaves over the braai, making sure the leaves don’t get too burnt.