This grilled campfire foil packet cabbage recipe roasts and caramelizes with a nutty flavor, accompanied by smoky bacon, onion, and a BBQ spice rub. The taste combo is pure grill heaven!
Cooking with foil has the bonus of intensifying the taste of anything you pack away in those small pieces. And, believe me, sealing items separately is not the same as putting all in one pan and wrapping it. I have tried it! Hardly comparable at all.
Using this foil packet cabbage on their farms, its taste is so strong that it reminds me of small separate containers of our favorite fried cabbage. So yummy, so simple, and in small individual packages.
Tips For the Campfire Foil Packet Cabbage Recipe
- Cut the cabbage into wedges while leaving the stalk uncut. This will keep the cabbage whole and let it cook equally.
- Divide the wedges in equal parts so that they roast consistently and all at the exact same time.
- Use regular-cut bacon. Broad strips of bacon are harder to put around items.
- To ensure that the cabbage cooks evenly, rotate it every 15-20 minutes.
The amount of time it takes for grilling cabbage varies depending on the size of the wedge and the level of heat at which they are roasted. Larger cabbage wedges require longer to cook than those that are smaller.
After 45 minutes, use grilling tongs and gloves to gently squeeze the cabbages to ensure they are done. They should begin to soften as they grow more tender. If they are tough, continue cooking.
There are several methods for roasting a head of cabbage on the grill, but this campire foil packet cabbage recipe is perhaps the easiest. Green cabbage is sliced into wedges and wrapped with a few pieces of bacon. The bacon-wrapped wedges are then set on pieces of foil with pieces of sweet onion and a sprinkling of BBQ spice. Put the cabbage wedges securely in foil and cook them over indirect heat until caramelized and tender.
Campsite Cook Gear To Have
- Kitchen Twine
- Mixing Bowl
- Cast Iron Skillet
- Grill Grate
- Knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork or Tongs
- Fire Proof Cooking Gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
FAQ For the Campfire Foil Packet Cabbage Recipe
Q: What ingredients do I need for foil packet breakfast potatoes with bacon?
A: You will need 2 pounds of potatoes, 6 slices of bacon, 1 onion, 1 bell pepper, salt, black pepper, garlic powder, and olive oil.
Q: How do I make foil packet breakfast potatoes with bacon?
A: Begin by preheating your grill to medium-high heat. Then, prepare the potatoes, bacon, onion, and bell pepper as directed in the recipe. Place all the ingredients on a large sheet of foil, drizzle with olive oil, season with salt, pepper, and garlic powder, and seal the foil packet. Grill for about 20-25 minutes or until the potatoes are tender.
Q: Can I make foil packet breakfast potatoes with bacon in the oven?
A: Yes, you can bake the foil packet in the oven at 400°F for about 30-35 minutes or until the potatoes are tender.
Q: How can I customize foil packet breakfast potatoes with bacon?
A: You can customize this recipe by adding different seasonings like paprika, red pepper flakes, or herbs. You can also throw in some extra veggies like zucchini, mushrooms, or cherry tomatoes for added flavor.
Q: Can I make foil packet breakfast potatoes with bacon ahead of time?
A: Yes, you can prep the foil packet ahead of time by assembling all the ingredients in the foil and storing it in the fridge until you are ready to cook. This makes for a quick and easy breakfast or brunch option.
Other Campfire Recipes to Try
Easy Campfire Foil Packet Chicken Quesadillas
Campfire Foil Packet Bourbon Pork Ribs On the Grill
Campfire Foil Packet Grilled Asparagus
Campfire Foil Packet Cabbage Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 6 slices bacon chopped
- 1 cabbage
- 1/2 stick butter sliced thin
- 1 onion medium liced thin
- 1 cup chicken broth
- 1/4 cup brown sugar
- 1/2 tbsp kosher salt
- 1/2 tsp fine mesh black pepper
- 1/2 tbsp celery salt
- 2 tbsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp ancho chile powder
- 1/4 tsp mustard powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Video
Instructions
- Build a large campfire or heat your grill to 400 degrees.
- Cook bacon until the fat has been rendered, but it is still limp and not crispy. Remove the bacon with a slotted spoon and set it aside, saving the drippings.
- Discard the outermost leaves of the cabbage, then cut it in half, discard the core, and cut it into wedges approximately 1-1/2 to 2 inches thick.
- Pull off enough aluminum foil to wrap each wedge. Spread two thin slices of butter on each piece of foil and topping with a cabbage wedge.
- In a little bowl, mix the spices.
- Gather foil to create a tub, then evenly sprinkle chicken broth along the outer edge of each cabbage wedge. Top each wedge with finely sliced onion, ladle saved bacon drippings over each wedge, then divide bacon among them. Gathering foil at the top, roll it over to close, and draw the foil edges up to seal.
- Put on the grill for approximately an hour and check for tenderness.
- Transfer each foil packet to a serving dish, gently loosening and topping with more butter if preferred, or cut and move wedges to a serving plate, topping with packet juices.
Nutrition
