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Slow-Cooker Milk-Can Supper

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. —Nick Iverson, Denver, Colorado
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings


  • 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


  • Heat oil in large skillet over medium heat; add sausages and cook until browned, 3-4 minutes. Remove from heat; set aside.
  • 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.

Test Kitchen tips
  • Parsnips are a white root vegetable with a creamy texture when cooked. Look for them in the produce section, near the carrots, in your grocery store.
  • 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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