Looking for a simple but delicious meal for tonight? Look no further! This dish combines the hearty flavors of sausage, the earthiness of cabbage, and the comforting taste of potatoes, all cooked together in a convenient foil packet.

This method of cooking not only infuses the ingredients with great flavor but also makes for an easy cleanup. It’s a versatile recipe that can be cooked in the oven, on a grill, or even over a campfire, making it ideal for both home cooking and outdoor adventures.

Prep Time: 30 minutes
Cook Time: 20-30 minutes
Total Time: 50-60 minutes
Yield: 4 servings 1x

Ingredients

Scale

1 lb sausage (such as kielbasa or andouille), cut into pieces
1 small head of cabbage, sliced
4 medium potatoes, diced
1 onion, sliced
2 tablespoons olive oil
Salt and pepper to taste
Optional seasonings: garlic powder, paprika, or thyme

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Instructions

Preheat Oven or Grill (10 minutes): Preheat your oven or grill to 400°F (200°C). If cooking over a campfire, get your coals ready.
Prepare Foil Packets (5 minutes): Cut large squares of aluminum foil, enough to fully enclose the ingredients.
Assemble Ingredients in Foil (10 minutes): Divide the sliced cabbage, diced potatoes, sliced onion, and sausage pieces evenly among the foil squares. Drizzle with olive oil and season with salt, pepper, and any additional seasonings you like.
Seal Foil Packets (5 minutes): Bring the edges of the foil together and fold them over, then fold in the sides to create a sealed packet.
Cook (20-30 minutes): Place the foil packets on the oven rack, grill, or over campfire coals. Cook for about 20-30 minutes, until the potatoes are tender and the sausage is cooked through.
Serve (5 minutes): Carefully open the foil packets (watch out for steam) and serve hot.

Notes

Foil packet cooking is great for customizing to individual tastes. You can add different vegetables, like carrots or bell peppers, or change the seasonings to suit your preference. Just make sure to cut the vegetables in uniform sizes for even cooking.

Enjoy this hassle-free and tasty meal, perfect for any casual occasion!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Carbohydrates: 40g
Fiber: 6g
Protein: 20g
Cholesterol: 60mg

Pair this with...

Cheddar Biscuits

First, heat up your oven. In a bowl, mix together all-purpose flour, baking powder, a sprinkle of salt, and a dash of garlic powder for that extra depth. Blend in cold, cubed butter until the mixture looks like chunky crumbs. Fold in a generous handful of sharp cheddar cheese, spreading the cheesy joy throughout. Gently mix in milk, just until the dough pulls together. Now, using a big spoon, drop heaping mounds of this dough onto a baking sheet. They'll be imperfect and that's part of their charm! Slide them into the oven, watching as they expand and brown, with bits of golden cheddar making their appearance. Once baked to perfection, let them cool a bit, but serve warm.

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.