Cabbage and Sausage Foil Packs
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Cabbage and Sausage Foil Packs
Customize these grilled foil packs to your taste with extra stoneground mustard or sour cream. Pickles make a perfect salty serve-with. Great for Oktoberfest or game day!
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20 min
Prep Time
50 min
Total Time
8
servings Ingredients
4 cups red or green cabbage, diced 1 inch
1 large (2 cups) onion, diced 1 inch
14 cup Land O Lakes® Butter with Canola Oil, melted
3 tablespoons stoneground mustard
1 tablespoon kosher salt
1 teaspoon onion powder
12 teaspoon pepper
1 pound baby red potatoes, diced 1 inch
1 (14- to 16-ounce) package Polish kielbasa sausage, sliced into 1-inch pieces
1 teaspoon caraway seed, if desired
Spicy brown mustard
Sauerkraut
Sour cream
Pickles
Rye bread
*Substitute 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt.
How to make
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STEP 1
Heat gas grill to 375°F (medium). Cut 8 (18x12") pieces heavy-duty foil. Spray with nonstick cooking spray.
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STEP 2
Divide cabbage evenly among packets; top with diced onion.
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STEP 3
Combine melted Butter with Canola Oil, stoneground mustard, onion powder, salt and pepper in medium bowl. Add potatoes; toss to coat evenly. Layer potatoes evenly over onion and cabbage mixture. Top with sliced kielbasa. Sprinkle with caraway seed, if desired.
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STEP 4
Bring up two long sides of foil so edges meet. Roll to seal with 1/2" fold, then fold in sides to seal completely, leaving space for packet to expand. Place packs onto grill; cover. Grill 30 minutes or until potatoes are tender. Use caution when opening packets to avoid burning hands with steam.
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STEP 5
Serve with spicy brown mustard, sauerkraut, sour cream, pickles and rye bread.
Tip #1
Foil packs can be made up to a day ahead and refrigerated until grilling time.
210 Calories
11 Fat (g)
40 Cholesterol (mg)
1500 Sodium (mg)
16 Carbohydrates (g)
3 Dietary Fiber
13 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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