Slow-Cooker Milk-Can Supper

  Dinner

Here’s a slow-cooked version of an old campfire classic. Pioneers and cowboys would cook this kind of meal over a milk can on an open fire, letting the flavors and textures blend together beautifully.

Slow-Cooker Milk-Can Supper

Average Rating: 4.25

TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 8 servings.

Ingredients

  • 1 tablespoon canola oil
  • 8 uncooked bratwurst links
  • 2 pounds small Yukon Gold potatoes, quartered
  • 1 small head cabbage, coarsely chopped
  • 2 medium onions, quartered
  • 3 medium carrots, peeled and cut into 2-inch lengths
  • 3 medium parsnips, peeled and cut into 2-inch lengths
  • 6 fresh thyme sprigs
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup light beer
  • 1 cup reduced-sodium chicken broth

Instructions

  • 1. Heat oil in large skillet over medium heat; add sausages and cook until browned, 3-4 minutes. Remove from heat; set aside.
  • 2. Place potatoes in single layer on the bottom of a 6-qt. slow cooker. Top with cabbage, onions, carrots and parsnips. Add thyme, garlic, bay leaves, salt and pepper. Add sausages; pour beer and chicken broth over top. Cook, covered, until vegetables are tender, 6-8 hours. Remove bay leaves before serving.

Nutrition Facts

1 serving: 457 calories, 27g fat (9g saturated fat), 63mg cholesterol, 967mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 15g protein.

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