This recipe is a cheeky throwback to the classic Monkey Gland Sauce which was a steakhouse staple in the 80’s. CABBAGE is such an underrated veggie and this combination is delicious.
SERVES 6
1 large (1 kg) cabbage
FOR THE MONKEY GLAND SAUCE
1 clove garlic, mashed
50 g butter, softened
50 ml hot fruit chutney
50 ml tomato sauce
1 Tbsp apple cider or malt vinegar
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 – 2 tsp hot chilli sauce (optional)
Pinch of salt
1. Mix together all the ingredients for the sauce.
2. Open the outer leaves to expose the centre of the cabbage. Make a few large cuts into the heart of the cabbage and smear the sauce over and into the cuts. Close the outer leaves and secure with string to stop the leaves falling off.
3. Place in a roasting tin and braai in a kettle braai over indirect heat for about an hour until the outer leaves are charred and the inside of the cabbage is soft and cooked through.
4. Remove the string and charred leaves to expose the cooked middle.
5. Cut into wedges and baste with more sauce in the roasting pan before serving.
