Crabby Potatoes and Cabbage

Ingredients

2 lb. red-skinned potato, about 1-1/2 inch diameter, cut in half
2 cups finely chopped red cabbage
1 cup crabmeat, drained, and, picked over for cartilage
1 cup chopped parsley
1 tbsp minced garlic
1 tbsp red wine vinegar
1 tsp olive oil
salt and pepper
2 tbsp butter, softened

Directions

1.In a large saucepan, cover potatoes with cold, salted water by one inch, then simmer until almost tender, about 5 minutes. Drain and set aside.
2.In a large bowl, toss together potatoes, cabbage, crab, parsley, garlic, wine vinegar and olive oil. Add salt and pepper to taste.
3.Lay out a large double layer of aluminum foil on a flat surface. Spread butter on foil. Distribute potato mixture on butter, spreading it out in an even layer. Place another sheet of foil on top, and crimp edges tightly together.
4.Prepare grill and heat to medium high. Place foil packet on grill for about 12 minutes, or until cabbage is wilted and everything is heated through.