10/29/2026
Milk-Can Supper
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
Ingredient check list
1 tablespoon vegetable oil
2 ½ 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 ½ cups b**r
2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips
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-cooking vegetables like potatoes and cabbage go on the bottom, closest to the heat, followed by more delicate onions and carrots. Green bell peppers are added halfway through the cooking time. Bratwurst was our sausage of choice, and we opted to brown it first to add flavor and create fond. B**r is the classic cooking liquid, and we enhance it with garlic, bay leaves, and thyme.
Before You Begin
If your Dutch oven is slightly smaller than 8 quarts, the lid may not close all the way when you start cooking. But as the contents of the pot cook, they will decrease in volume, so you’ll soon be able to clamp on the lid. Use small red potatoes, measuring 1 to 2 inches in diameter. Light-bodied American la**rs, such as Budweiser, work best in this recipe.
Instructions
Heat oil in 8-quart 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 ½ teaspoon pepper over cabbage. Pour b**r over vegetables and arrange browned bratwursts 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. (Use long skewer to test potatoes for doneness.)
Transfer bratwurst and vegetables to large serving platter (or roasting pan, if your platter isn’t large enough); discard thyme sprigs and bay leaves. Pour 1 cup cooking liquid over platter. Season with salt and pepper to taste. Serve, passing remaining cooking liquid separately.
5.Enjoy!
SOPHIE R.
2 months ago
Cooking time of 30 minutes is way off. Veggies were hard so I dumped everything into a large roasting pan and put it into a 400 degree oven. We'll see how it turns out.
Milk-Can Supper
• The Method: Inspired by traditional western gatherings where cowboys layered meat and vegetables inside a giant steel milk can over a fire, this recipe adapts the concept into a practical 8-quart Dutch oven.
• The Layers:
• Bottom layer: Small red potatoes and wedges of green cabbage closest to the heat.
• Middle layer: Carrots, corn, onions, garlic, fresh thyme, bay leaves, salt, and pepper.
• Top layer: Browned bratwurst sausages and American l***r b**r poured over the top.
• The Cook: It is brought to a boil, then covered and simmered, with green bell peppers added halfway through until everything is tender.