Corned Beef and Cabbage with a Twist

8 cups of shredded cabbage
1/4 cup dry onion soup mix
2 cups shredded carrots
2 tablespoons butter or margarine
Corned beef cooked (about 12 ounces or four slices off a brisket)

In a large bowl toss together cabbage, carrots and onion soup mix. Divide into four portions. Place each portion in the center of a piece of heavy foil (about 12 inch square). Dot with the butter or margarine. Top each with a slice of corned beef. Close foil and seal well allowing room for steam.

Grill on the grill for 10 minutes or in the oven (350 degrees) until done (15-20 minutes).