Milk Can Supper
📜 Collection: Unknown Nine | ✍️ Attribution: Cook’s Kitchen | 📂 Category: Entrees A classic rustic one-pot meal featuring browned bratwurst simmered with red potatoes, cabbage, corn, carrots, and aromatics in beer.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | None | 6 servings |
🔪 Key Equipment
- Dutch oven or large pot
- Skillet
- Chef’s knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 | Bratwurst | |
| 2 lbs | Red Potatoes | |
| 1 head | Cabbage | cut into wedges |
| 3 ears | Corn | cut into thirds |
| 1 lb | Carrots | cut into 1-inch lengths |
| 1 | Red Onion | cut into wedges |
| 1/2 cup | Beer | |
| 4 cloves | Garlic | peeled and crushed |
| 10 sprigs | Thyme | fresh |
| 2 | Bay Leaves |
Instructions
Step 1: Prep & Sauté
- Brown the 8 bratwurst in a large pan until browned on all sides, then remove from the pan and cut into 1-inch pieces.
- Sauté the 4 cloves garlic briefly in the pan, then remove.
Step 2: Layer & Simmer
- In a large Dutch oven or pot, layer the 8 bratwurst pieces, 2 lbs red potatoes, 1 head cabbage wedges, 3 ears corn, 1 lb carrots, 1 red onion wedges, sautéed 4 cloves garlic, 10 sprigs thyme, and 2 bay leaves.
- Pour 1/2 cup beer over the layered ingredients.
- Cover tightly and simmer until all vegetables are fork-tender.
💡 Make-Ahead & Storage: Ingredients can be washed, chopped, and prepped ahead of time; assemble and simmer just before serving.
Original Recipe Scan
