Low-Carb Autumn Tin Foil Dinners

Ingredients

• 12 oz. polish sausage
• 1 small head of cabbage
• 2 medium carrots
• 1/2 large red onion
• 4 T butter
• 1/2 – 1 tsp. dried thyme
• Salt and fresh-ground black pepper to taste

Directions

1. Heat your grill to medium-high, or set the oven to 450F/230C. Cut the small or medium-sized cabbage into pieces you can easily eat in a bite.
2. Cut four sausage links crosswise into rounds about 3/4 inch thick. Slice the red onion into sturdy slivers, then cut the carrots into rounds or half-moons that are just a bit thinner than the sausage pieces.
3. Set out four double sheets of foil, making each stack large enough to enclose the filling as a packet. Coat the foil with non-stick spray.
4. Portion the cabbage, carrots, and onions among the foil stacks so each one gets one-fourth of the vegetables. Sprinkle the vegetables with salt, fresh-ground black pepper, and dried thyme, then top each packet with about 1 tablespoon of butter.
5. Arrange the sausage slices over the vegetables. Close the inside layer of foil around the filling first, then bring the outside layer over it and crimp the ends tightly so everything is well sealed.
6. Cook the Autumn Tin Foil Dinners for about 20-25 minutes on the medium-high grill, or bake them for about 30-35 minutes in the oven. Flip the packets once about half-way through cooking. Serve hot.