Make this easy foil packets recipe just one time and you will want to make them again and again!
Potatoes, carrots, and cabbage are seasoned, wrapped in foil, and grilled! They’re the perfect no-fuss side dish for beef, chicken, or fish! Cooked in individual portions these little packets are a stand alone meal. No need for dishes and so there is minimal cleanup.
Cabbage and Potato Foil Packets
- Foil packets let you cook individual portions of food by wrapping them in foil and baking them in the oven, on the grill, or on the campfire! Make an entire dinner in a packet without washing dishes!
- Creating foil packet meals is so easy! All you need is some foil, and any veggies, meat, or seasonings you like! Plus, they’re perfectly portable for road trips to the beach, the campground, or just the backyard grill!
Ingredients and Variations
Foil packets are a great way to use up leftover veggies! In a pinch for time? Toss in your favorite frozen vegetable medley. Either thaw first or add minutes to the cooking times for frozen.
Potatoes: Russets, fingerlings, and baby red potatoes are all excellent choices! Be sure to cut them to the same size as the other ingredients so they cook at the same rate. Don’t forget, sweet potatoes can be used in nearly any potato recipe!
Carrots: Cut carrots into coins or diagonally for more visual appeal. Zucchini, mushrooms, red onions, and sliced wheels of corn on the cob will work, too!
Cabbage: Cut cabbage into chunks so that it stays whole. Broccoli and cauliflower florets are also great for bulking up veggie foil packs!
Seasonings: A little butter (or other fat like oil or leftover bacon grease) is needed to keep the veggies from drying out. Infuse flavor into your veggie packets by adding a bit of seasoning. Try this chili or jerk seasoning, a brisket or pork rub is delicious, and even this Italian dressing mix creates an awesome foil packet variation.
Variations: Mushroom soup can be added to the packets before sealing and it will bake into a savory sauce! Why not add a bit of protein with some cooked bacon or sausage pieces. Diced bell peppers and mushrooms are delicious additions as well.
How to Make Foil Packets
- Cut foil into 12”x12” squares and spray each one with pan release.
- Divide potatoes, carrots, and cabbage on foil sheets (as directed in recipe below).
- Top with butter and salt and pepper. Seal packets and grill.
Grill, Oven, Or Campfire!
On the Grill: Grill foil packets on medium heat for about 30 minutes, turning once or twice until vegetables are tender.
In the Oven: Bake foil packets for 30 minutes in the oven at 350°. PRO TIP: For baking, parchment paper can be used instead of foil.
On a Campfire: Since the temperature can vary with campfires, check for doneness every 10 minutes or so.
Helpful Tips and Tricks
If adding meat to foil packets, use a handy meat thermometer to make sure the meat is fully cooked.
Freeze assembled and cooked packets in zippered bags up to a month!
Cabbage and Potato Foil Packets
- Preheat grill on medium heat. Cut 4 large pieces of foil (about 12×18”) and grease with butter or oil, or spray with nonstick spray.
- Divide potatoes evenly between the 4 pieces of foil and place in the center. Top each with one quarter of the carrots, one slice of cabbage, and one quarter of the onion. Top each with ½ Tablespoon butter, and sprinkle with salt and pepper to taste.
- Seal foil packets and place on the grill, with the butter on the top. Grill for 30 minutes, or until vegetables are cooked through, flipping about every 10 minutes.
- Alternately, this recipe can be baked, using foil or parchment paper packets, at 350˚F for 30 minutes, or until vegetables are cooked through. Set packets on a baking tray and be sure to flip packets 15 minutes into bake time.
- If meat is added to packets, use a meat thermometer to check if it is cooked to a safe consumption temperature.
- Cooked packets can be stored in the refrigerator for 1-2 days. To freeze, transfer to zip top bags and store for up to a month.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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