Nutrition per serving may change if servings are adjusted.
12 ounces all-natural smoked sausage, sliced into ½-inch-thick rounds
3 tablespoons extra-virgin olive oil, divided
10 cups shredded red cabbage (1 medium head)
1 large onion, sliced
3 tablespoons red-wine vinegar
1 teaspoon caraway seeds
¼ teaspoon pepper
⅛ teaspoon salt
Preheat grill to medium-high. Cut six 14-inch lengths of heavy-duty foil. Coat 1 side of each piece of foil with cooking spray.
Stir sausage and 1 tablespoon oil together in a small bowl until evenly coated. Combine cabbage, onion, vinegar, caraway seeds, pepper, salt and the remaining 2 tablespoons oil in a large bowl; stir to coat thoroughly. Evenly divide the cabbage mixture among the foil sheets (place on the side coated with cooking spray), then top each with a portion of the sausage. Gather together the long ends of each foil piece, then fold up its open sides to form a packet.
Place the packets on the grill and cook until the vegetables are tender and lightly charred, about 20 minutes total.
To make ahead: Prepare packets (Step 2) up to 2 hours ahead and refrigerate.
281 calories;21 g fat(7 g sat); 4 g fiber; 13 g carbohydrates; 9 g protein; 25 mcg folate; 34 mg cholesterol; 7 g sugars; 0 g added sugars; 1,304 IU vitamin A; 68 mg vitamin C; 77 mg calcium; 2 mg iron; 734 mg sodium; 319 mg potassium
Vitamin C (113% daily value), Vitamin A (26% dv)