A Year-Round Guide to Franklin and Nantahala

Yield: 8 packets. For the seasoning: 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons salt 1 teaspoon black pepper For the packets: Heavy-duty foil 1  small head cabbage,

Madison County Championship Rodeo

Yield: 8 packets. For the seasoning: 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons salt 1 teaspoon black pepper For the packets: Heavy-duty foil 1  small head cabbage,

Rosemary and Goat Cheese Strata

Yield: 8 packets. For the seasoning: 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons salt 1 teaspoon black pepper For the packets: Heavy-duty foil 1  small head cabbage,

Fireside Foil Supper

Yield: 8 packets.

For the seasoning:
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon black pepper

For the packets:
Heavy-duty foil
1  small head cabbage, leaves separated
2  pounds lean ground beef (90/10)
1 sweet onion, cut into ½-inch slices
5 carrots, peeled and sliced
3 to 5 medium Yukon gold potatoes, peeled and sliced ½-inch thick

Prepare campfire or grill to high heat. Coals should be white. Cut 8 pieces of foil, approximately 18 inches square. Combine seasoning ingredients and set aside.

With the shiny side of the foil squares facing upward, layer a cabbage leaf, 4 ounces of ground beef, 1 to 2 slices of onion, 4 to 6 slices of carrots, and 2 to 3 slices of potatoes on each square. Sprinkle seasoning evenly over ingredients. Bring each end of the foil square to the center and twist tightly to form a packet.

Place foil packets around outer edge of coals or on grate of grill. Rotate packets every 5 minutes, cooking a total of 20 minutes. Use caution when opening packets to allow for steam release.

print it

This story was published on Jun 17, 2019

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.