| Servings |
|
Ingredients
- 12 oz sausage links
- small head of cabbage
- 2 carrots
- 1/2 large red onion
- 1/4 cup Butter
- 1/2 tsp dried thyme
- salt and pepper to taste
Ingredients
|
|
Instructions
- Preheat grill to medium-high or preheat oven to 450F.
- Cut head of cabbage into bite-sized chunks.
- Slice four sausage links into slices about 3/4 inch thick, cut red onion into thick slivers, and cut carrots into slices or half-moon slices just slightly thinner than the sausage.
- Lay out four double sheets of foil big enough to hold all the ingredients when it's wrapped into a packet, and spray foil with non-stick spray.
- Divide the cabbage, carrots, and onions so one-fourth is on each set of foil sheets, season the vegetables with salt and fresh-ground black pepper to taste and some dried thyme and add about 1 tablespoon of butter.
- Then add the slices of sausage on top of the vegetables.
- Wrap the inner packet first, then fold over the outer sheet of foil and tightly roll up the ends.
- Grill for 20-25 minutes or bake for 30-35 minutes if you're using the oven. Turn once about halfway through.
Recipe Notes
Approx. Nutrition per serving: 315kcal; 14g NET carbs; 12g protein
Source: https://kalynskitchen.com/low-carb-autumn-tin-foil-dinners/
Share this Recipe