Roasted Veggies and Sausage
Need to break out of burger and hotdog rut? This dish has become one of our family favorites. Its both easy to prepare and can easily be thrown on the grill.
Our lake cabin is located in Northern Minnesota near a small Amish community. Saturday mornings are often reserved for a quick trip to their general store. If you head a couple miles past the general store, you will find a vegetable farmer with the most beautiful vegetable garden I’ve ever seen. Maybe one day I’ll ask to take a picture of it to share, but up to this point, I haven’t out of respect for the relatively private life they live. This is by far my favorite place to pick up some vegetables. If you’ve never had potatoes and onions fresh from a garden, you are missing out! I’d highly recommend taking the extra time to source them locally. If you don’t live in Amish country, any farmers market will due.
Also, I promise my stories will get more interesting than this. Apparently, the second I decide to start this page is the second I start to experience writer’s block! Bare with me!
Recipe
Ingredients:
1/2 a head of cabbage
1 Onion
1 1/2 lbs small potatoes (Larger will work- cut into bite size pieces.)
3 large carrots- cut into bite size pieces
4 garlic cloves
2 rings of kielbasa sausage (I typically use the turkey sausage from Aldi, but this was an Andouille variation)
Olive oil
Salt, pepper and paprika to taste
Instructions:
Cut up cabbage into big bite size pieces. Cabbage always cooks down, so its going to look like a lot to begin with, but it will be just enough in the end.
Chop carrots and potatoes. If you’re using baby potatoes, you can throw them in the mixture whole.
Dice onion. I prefer my onion cut up pretty fine so that the flavor blends into the other vegetables. If you don’t have a chopper like this, I can’t recommend it enough. I’ve had a few others in the past, but this is the best so far.
Mix together carrots, potatoes and onion. Drizzle with oil and sprinkle with salt, pepper and paprika until the top layer is well seasoned. Add your garlic and stir until well mixed.
Cut up sausage into bite size pieces.
Layer on tinfoil, stating with the carrot and potato mixture. Add cabbage and gently mix so that the oil and seasoning blends between all vegetables. Add sausage to the top and wrap foil until its closed.
Cook on the grill for about 30 to 40 minutes on low. My grill is about 350 degrees on low.
