Great for a weeknight or Sunday dinner, the main work in this recipe is cutting up veggies that you’ll layer in with sausage that you’ll enclose in foil packets to throw on the grill. I first saw this concept here. I added carrots to my packets, and since they were also larger packets, I added a second ice cube to each one.

You’ll need a half head of green cabbage, a package (about a pound) of your favorite sausage (I used smoked turkey, but these would be delicious with any kielbasa or even bratwursts), a few handfuls of baby carrots, two small yellow onions, eight medium red potatoes, cooking spray, salt & pepper, three tablespoons butter melted together with one finely chopped garlic clove (more is fine), and four sheets of tinfoil (two per packet, one on bottom, one on top).

Spray your bottom foil sheet with cooking spray. Cut the red potatoes into quarters. Cut the cabbage into wedges similar in size to your potatoes. Slice the onions into medium slices, and cut the carrots in half. Melt your butter and mix in the chopped garlic. Cut the sausage into bite-sized sections.

Layer the potatoes, cabbage, onions, carrots and sausage on your two pieces of bottom foil. Sprinkle with salt and pepper. Drizzle half of the garlic butter over each, add two ice cubes and lay the second sheet of foil on top. Fold each side of the foil several times over to form air-tight packets. Grill for 45 minutes to an hour (depending on how small or large you cut your ingredients, flipping once about halfway through.

Cut open the foil, being careful not to burn yourself as the steam escapes. Turn it all out onto a plate and serve hot! These are easy, delicious, and of course, you can make more small packets if this is being served with other courses, or less large packets if this is the main event. Simple to scale up by adding more of everything to make more packets.

Next time I make these, I think I will try adding a couple spoonfuls of sauerkraut to each packet. These are so flexible and you can add or omit whatever veggies and sausage suit your taste. Enjoy!

Don’t forget to have a look at the original source where I found this method and recipe. I made several adjustments, but you might also prefer the original method.