Andouille Sausage, Potato, & Cabbage Foil Packets
Andouille Sausage, Potato, & Cabbage Foil Packets
An easy, low-cost meal idea for cold weather months. The foil packet traps moisture, leaving everything evenly tender and flavorful.
Recipe by Rachel’s Healthy Plate
Ingredients
- 4 links Gilbert’s Craft Sausages Andouille Chicken Sausage, sliced into ⅓ inch pieces
- 1 lb red potatoes, diced into ½ inch cubes
- 1 small head of cabbage, roughly chopped into 1 inch pieces
- 1 small onion, roughly diced
- 4 tsp butter
- 4 tsp olive oil
- 8 tsp water
- garlic powder
- salt and pepper
- green onion or parsley to garnish, if desired
Instructions
- Preheat oven to 425F. Prepare and lay out 4 large rectangles of foil.
- In the center of each piece of foil place 4 oz of the diced potatoes. Season well with salt, pepper, and garlic powder. Top potatoes with diced onion and then cabbage (about 1.5-2 cups of cabbage per packet). Season the second layer with salt, pepper, and garlic powder.
- Drizzle veggies with 1 tsp olive oil per packet then top each 1 tsp butter and 2 tsp water.
- Place the sliced sausage on top and seal up the packets, crimping the edges tightly.
- Give each packet a little shake and place on a baking pan. Bake for 35-40 minutes until the potatoes and cabbage are tender. Let rest for 5 minutes before opening. Garnish and enjoy!
Makes 4 servings at 7 smart points each
