This week, I had picked a head of cabbage for my FarmBox. I had thought about making Stuffed Cabbage Leaves or Bierocks, but decided that I wanted to try to make something different. I was initially thinking of doing it all in a skillet, but then my uncle asked if I had tried grilled cabbage, and I started looking at recipes related to that. I came across a recipe for Grilled Cabbage and Potato Packets, and decided to expand on it some, incorporating parts of the skillet recipe I had found. Of course, as it came time closer to dinner, a storm rolled in, but it stopped soon enough to give me time to fire up the grill for this. It was a bit of prep work, but I was glad for the food processor from my parents from Christmas. I used it to shred the cabbage and carrots, and to slice the potato rounds.
Grilled Beef, Potato, and Cabbage Packets
What you need:
1 lb ground beef
1 cup beef broth
1/2 teaspoon garlic powder
4 cups cabbage, shredded
1 cup carrots, shredded
1 cup onion, diced
5-6 small red potatoes, sliced into thin rounds
Olive oil
Salt and pepper
How to make it:
In a large skillet, brown ground beef. Reduce heat to low, and add beef broth and garlic powder. Simmer over low heat for 10-15 minutes to cook off the liquid.
Meanwhile, cut 8 pieces of aluminum about 16 inches long. Each packet will use 2 pieces of foil to ensure the packet does not break while cooking, and you will have 4 packets total.
Start by layering 2 pieces of foil. Put 1 cup of cabbage, 1/4 cup of onion, 1/4 cup of carrots, 1/4 of the potato rounds, and 1/4 of the browned ground beef on top of the foil. Drizzle olive oil over all, about 1-2 tablespoons. If desired, season with salt and pepper.
Gather up sides of aluminum foil, and close tightly. I brought up the sides on the left and right of the picture above, then folded them together. Next, I folded up the ends. Repeat for the 3 remaining packets. Place the packets on the grill over medium heat.
Cook for 15 minutes, then carefully flip the packets over and cook for another 15 minutes. Carefully remove a packet from the grill and open (remember, it will be very hot and steamy when you open it), and check the softness of the potatoes and other vegetables. If soft, remove all from the grill. If not, continue to cook until potatoes and vegetables are soft. Carefully open each packet and serve.
If desired, serve each sprinkled with grated Parmesan cheese. My daughter and I both had some with and without grated Parmesan, and it was good both ways, but with the cheese it had just an extra bit of flavor.
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