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Cabbage and Sausage Foil Packs
The vegetables in Cabbage and Sausage Foil Packets are cooked in foil until they are soft and smokey. Spiced butter with a hint of apple cider vinegar is then drizzled over the entire dish. not a grill? This can also be baked in the oven!
Here, we enjoy grilling a lot! Anything that is skewered becomes ten times more enjoyable to eat.
Cabbage and sausage recipe
It’s so much fun to eat these simple ingredients in cabbage and sausage foil packets! When you first open them, the mouth-watering aromas of butter, smoked sausage, paprika, herbs, and veggies will fill the air. In addition, cooking them in foil pouches preserves all of the flavors and keeps the meat moist and soft.
You can also bake them, so don’t worry if you don’t have a grill or don’t want to light one. Finally, it is both tasty and nutritious for you. Try it today for supper and at future barbecues!
Recipe variations and substitutions:
- Use other meats: Try different sausage flavors such as Andouille, mild or hot Italian, or even cheesy franks. You can also use thick-cut bacon chunks, ham, ground beef, pork strips, and chicken slices.
- Try other seasonings: We also love this with other seasonings like our Cajun, Italian, and taco!
- Vegetarian: Sub the meat with some chunky portobello mushrooms, or just skip it altogether.
- Include more vegetables: Add some thinly sliced mushroom, carrots, broccoli, snap peas, bell pepper, baby corn, and sweet potatoes.
- Apple Cider Vinegar substitute: Use white wine, lime juice, or lemon juice.
Ingredients
- 1poundPolish sausage cut into 1-inch pieces.
- 1/2head of cabbage roughly chopped into small wedges
- 15-20small potatoes washed well and quartered
- 1small onion sliced.
- 4clovesgarlicminced
- 2tablespoonsolive oil
- 1tablespoonfresh parsley chopped.
- 2tablespoonsapple cider vinegar
- 1tablespoonsmoked paprika
- Salt and pepper to taste.
- 4tablespoonsbutter
Instructions
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Preheat your grill to 400 degrees F or you can preheat the oven to 400 degrees F.
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Cut four 18 x 12-inch sheets of foil and spray them well with non-stick cooking spray.
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In a bowl, mix potatoes with garlic, chopped parsley, vinegar, paprika, salt, pepper, and olive oil.
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Divide the cabbage, potatoes, and onion equally between the prepared foil sheets.
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Evenly divide the sausage between and top with butter, salt, and pepper.
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Seal each packet well and place it on the grill or in the oven.
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Grill for 50 minutes flipping from the packets every 15-20 minutes. If cooking in the oven, bake for 30-40 minutes.
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Once done, let the packets rest for 10 minutes before serving.
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Serve with sour cream, lemon on the side, and garnished with fresh chopped parsley.
