Let’s get these foil packets ready to rock and roll!

1. 1. Preheat Your Grill: Fire up the grill to 400°F. If you don’t have a grill, you can totally use your oven—just preheat it to the same temperature.

1. 1. Prep the Foil: Cut four 18 x 12-inch sheets of heavy-duty foil (or double up regular foil for extra sturdiness). Give each sheet a good spray with non-stick cooking spray—this helps prevent sticking and makes cleanup a breeze.

1. 1. Divide the Veggies: Evenly divide the cabbage wedges, quartered potatoes, and sliced onion among the four foil sheets. Don’t worry about being too precise—this is home cooking, not a fancy restaurant!

1. 1. Add the Ice Cubes: Here’s the secret trick! Place 1 ice cube on top of each veggie pile. As it melts, it’ll create steam, keeping everything juicy and tender.

1. 1. Top with Sausage and Butter: Evenly divide the sausage pieces among the packets. Then, add a generous dollop of garlic butter (about 1-2 tablespoons per packet) on top. Sprinkle with salt and pepper to taste.

1. 1. Seal the Packets: Fold the foil over the ingredients and crimp the edges tightly to create a sealed packet. You want to keep all that delicious steam inside!

1. 1. Grill Time: Place the packets on the grill and cook for 50 minutes, flipping them every 15 minutes to ensure even cooking. If you’re using the oven, just pop them on a baking sheet and let them do their thing.

1. 1. Rest and Serve: Once they’re done, let the packets rest for 10 minutes (this helps the flavors meld together). Carefully open them (watch out for the steam!) and serve as is or with a dollop of sour cream for extra creaminess.