• Grandpa’s Gorp


Grandpa’s Gorp


1 Small Head of cabbage, rinsed
2 Potatoes, thinly sliced
3 Carrots, thinly sliced
3 Celery, diced
1 Small white or yellow onion, sliced
1 15oz Can of corn
1 15oz Can of green beans
1 lbs. Of beef or Italian sausage
1 Tablespoon minced garlic
3 splashes of Worcestershire sauce
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon seasonal salt

*Amount of veggies is based on personal serving preference


Preheat the oven to 350, rip four pieces of aluminum foil and layer them on top of each other

Rinse cabbage and rip into large pieces, about two layers of round cabbage. In a large boil, combine meat, salt,
pepper, seasoning salt, worcestershire sauce and garlic. Spilt meat and place half on each sheet. Next, add the sliced potatoes, placing them over each set of meats.

Next, place onions, carrots, celery into each foil, layered and seasoning them evenly.
Drain green beans and corn, and layer them evenly on both sheets of cabbage.
Then place a second layer of cabbage on top.

Wrap both with aluminum foil, completely covering them. Place on separate pans to cook for 45-50 minutes or
until the root vegetables are soft.

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