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

Main Courses
Pork
Vegetables

By Nick Iverson ･ Appears in Cook's Country April/May 2013, Cook's Country TV

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?

SERVES 6 to 8

TIME 1½ hours

Why This Recipe Works

This is a members' feature.