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.

close up of open Cabbage and Potato Foil Packs

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!
cabbage , carrots , onion , butter , potatoes , salt and pepper with labels to make Cabbage and Potato Foil Packs

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 

  1. Cut foil into 12”x12” squares and spray each one with pan release.
  2. Divide potatoes, carrots, and cabbage on foil sheets (as directed in recipe below).
  3. Top with butter and salt and pepper. Seal packets and grill.
Cabbage and Potato Foil Packs on a sheet pan

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.

Pro Tip

Double-wrap foil packets so they stay intact over the coals and sharp pieces of wood!

cooked Cabbage and Potato Foil Packs opened

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!

These foil packs are delicious served with grilled corn on the cob and a platter of BBQ drumsticks. Don’t forget to add some pistachio shortbread cookies for dessert!

Other Easy Recipes To Try!

close up of open Cabbage and Potato Foil Packs
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Cabbage and Potato Foil Packets

This foil packets recipe is so easy to prep, cook and clean up after! Plus these packets are chock full of nutrients and flavor!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Candace



  • 2-3 pounds potatoes sliced
  • 4 carrot sliced, or 12 baby carrots, cut lengthwise
  • ¼ head cabbage core removed, cut into 4 even slices
  • ½-1 onion sliced
  • 2 Tablespoons butter divided, or more to taste
  • kosher salt to taste
  • freshly ground black pepper freshly ground black pepper


  • 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.
5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 276 | Carbohydrates: 52g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 109mg | Potassium: 1265mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10424IU | Vitamin C: 39mg | Calcium: 78mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course, Side Dish
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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