medtran49
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An easy meal. Packets can be made up the night before or early in the day, then just popped in the oven and cooked while you have time with the family, watch the TV, whatever you want. They can also be cooked on the grill with minimal attention, just flipping about every 15 minutes. Sour cream and/or mustard can be added after cooking for extra flavor if you wish.
Placing an ice cube with a bit of pork stock base smeared on it gives you some nicely flavored pork stock to steam the potatoes until they are perfectly tender.
1-1/4 lb Polish sausage cut into 1 inch pieces (or your favorite smoked sausage)
1/2 to 2/3 head of large cabbage cut into 1/2″ wedges
12-14 small potatoes, quartered
1 small onion, sliced
6 Tbsp garlic butter, store bought or homemade
pork stock base (we use creamy kind that has to be refrigerated), optional
salt & pepper to taste (if you use the pork base, you shouldn't need to add salt)
4 ice cubes
Using 18" heavy duty foil, cut four 12" wide pieces. Divide cabbage evenly between the 4 sheets of foil, placing in center. Evenly divide onion and potatoes as well. Do the same with the sausage pieces. Place an ice cube on top, smear it with about 1/4 tsp of the pork base, then place 1 to 1-1/2 Tbsp of garlic butter on top of that. Working with the long axis, bring foil edges together over center of cabbage mix and start to crimp at top making 1/2" or so folds until you can make a flat fold over the top of cabbage mix. Then, at each end, start to crimp and fold foil until you reach the mound of food.
Oven method: Bake in a 425 F preheated oven for 35-40 minutes. Remove packets from oven and let sit for 10 minutes before opening.
Grill method: Preheat grill to 400 F, place packets on grill and cook for 50 minutes, flipping about every 15 minutes or so. Again, let rest 10 minutes before opening.
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