Milk-Can Supper

Name: Milk-Can Supper
Yield: Serves 6 to 8
Ingredients: 1 tablespoon, vegetable oil; 2 1/2 pounds, bratwurst (10 sausages); 2 pounds, small red potatoes, unpeeled; 1 head, green cabbage (2 pounds), cored and cut into 8 wedges; 3 ears, corn, husks and silk removed, ears cut into 3 pieces; 6 , carrots, peeled and cut into 2-inch pieces; 1 , onion, halved and cut through root end into 8 wedges; 4 , garlic cloves, peeled and smashed; 10 sprigs, fresh thyme; 2 , bay leaves; , Salt and pepper; 1 1/2 cups, beer; 2 , green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips

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Appears in Cook's Country April/May 2013, Cook's Country TV

Main Courses

Pork

Vegetables

Cowboys used to set a big milk can loaded with meat and vegetables over a campfire to cook. Could we adapt this open-range meal for your kitchen range?

SERVES6 to 8

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Traditionally, cowboys layered a mishmash of vegetables and meat (usually sausage) into a giant milk can and then cooked it over an open fire to feed the hungry masses. We opted for a Dutch oven instead but kept the basic technique: longer-...

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