Preheat grill on medium heat. Cut 4 large pieces of foil (about 12x18”) 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.
Notes
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.