The natural pairing of cabbage and sausage makes a delicious, hearty meal in a packet that is a cinch to clean up. While the grill is hot, grill some bread to accompany the packets.

Joy Howard
Source:, May 2018


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

281.1 calories; protein 8.8g 18% DV; carbohydrates 13.1g 4% DV; exchange other carbs 1; dietary fiber 3.8g 15% DV; sugars 7g; fat 21g 32% DV; saturated fat 7g 35% DV; cholesterol 34.4mg 12% DV; vitamin a iu 1304.2IU 26% DV; vitamin c 68mg 113% DV; folate 24.5mcg 6% DV; calcium 77.2mg 8% DV; iron 2mg 11% DV; magnesium 21.9mg 8% DV; potassium 319.2mg 9% DV; sodium 734.3mg 29% DV; thiamin 0.1mg 8% DV.