Ingredients:
1 packet of West Peak Meats bacon pieces
¼ of a medium-sized cabbage – Roughly cut
25g dry white onion soup mix with 125 ml boiling water
Foil
Lemon pepper spice and salt
Smokey BBQ spice
6 white button mushrooms, sliced
1 finely chopped carrot
1 medium onion sliced
125g chopped sweet Italian peppers
A few garlic cloves
Method:
Place the West Peak Meats bacon pieces in a frying pan and cook the bacon partially. Remove from the heat and set aside.
Roughly cut up a ¼ of a medium-sized cabbage.
Mix 25g dry white onion soup mix with 125 ml boiling water.
Tear of about 40cm foil (4 sheets for 2 parcels).
Place the cabbage in the middle of the foil and spread it out. Roll up the sides to ensure you have enough foil to close the parcel. Sprinkle with lemon pepper spice, smokey BBQ spice and salt. Add the mushrooms, carrots, onion; sweet Italian peppers, a few garlic cloves and the bacon. Pour the soup mix over everything and close the parcel and cover it with another layer of foil.
The above makes 2 parcels and serves about 6.
Pop the parcels onto your braai grid over medium heat and allow to cook for about 30 – 45 minutes or until the cabbage is cooked through and soft. Sprinkle with feta and serve.