Kitchen notes · a little help before you start
Cabbage and Sausage Foil Packets
Cabbage and Sausage Foil Packets brings together smoked sausage, cabbage, and red potatoes. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Have the grill ready for its turn
Read the grill setup before starting the food. Keep the recipe’s heat and turning instructions together, so the handoff from preparation to cooking is straightforward.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Smoked sausage
Look at how this ingredient comes into the method: Evenly divide the sausage between the packets and top with garlic butter (1-2 tablespoons per packet), salt and pepper.
Cabbage
Look at how this ingredient comes into the method: Divide the cabbage, potatoes and onion over the foil sheets.
Red potatoes
Look at how this ingredient comes into the method: Divide the cabbage, potatoes and onion over the foil sheets.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Cabbage and Sausage Foil Packets
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with sour cream if desired. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the grill. Read the first preparation step before you get going: Preheat your grill to 400°F.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What happens at the end?
Keep this part of the method in view: Serve with sour cream if desired.
Is there another preparation step to plan for?
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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