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
  1. Preheat oven to 425F. Prepare and lay out 4 large rectangles of foil.
  2. 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.
  3. Drizzle veggies with 1 tsp olive oil per packet then top each 1 tsp butter and 2 tsp water.
  4. Place the sliced sausage on top and seal up the packets, crimping the edges tightly.
  5. 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