Milk-Can Supper

Ingredients:Milk-Can Supper
• 1 TB spoon oil
1 lb bratwurst
1 lb small red potatoes, unpeeled
• 1/2 head green cabbage, cored and cut into wedges
• 3 ears corn, husks and silk removed, ears cut into 3 pieces
• 4 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
• 5 springs fresh thyme
• 2 bay leaves
• salt, pepper
• 1 1/2 cups beer
• 2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips

• Heat oil in Dutch oven over medium heat until shimmering.
• Add bratwurst and cook until browned all over, 6 to 8 minutes.
• Remove pot from heat.
• Transfer bratwurst to cutting board and halve crosswise.
• Place potatoes in single layer in now-empty Dutch oven.
• Arrange cabbage wedges in single layer on top of potatoes.
• Layer corn, carrots, onion, garlic, thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper over cabbage.
• Pour beer over vegetables and arrange browned bratwurst on top.
• Bring to boil over medium-high heat (wisps of steam will be visible).
• Cover, reduce heat to medium, and simmer for 15 minutes.
• Add bell peppers and continue to simmer, covered, until potatoes are tender, about 15 minutes.
• Transfer bratwurst and vegetables to large serving platter ; discard thyme springs and bay leaves.
• Pour 1 cup cooking liquid over platter.
• Season with salt and pepper to taste.
• Serve, passing remaining cooking liquid separately.

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