RISE AND SHINE KAUT43 OKC
One pot cooking goes way back to when man first discovered it was easier to cook things in a pot. Seriously! Every culture has some kind of one pot cooking history. Our modern one pot cooking typically involves the Crock-Pot and is perfect for slow cooking tougher cuts of meat to give us tender “fall off the bone” meals.
The Milk Can Supper came about on dairy farms. Large old and discarded milk cans would be repurposed for travel and camping and used in the meal preparations. Eventually, the “Cookie” on cattle-drives picked up the idea and used it as a great way, and convenient way, to keep the crew fed.
Basically, the bottoms of the old and discarded milk cans would be filled with rocks. These not only weighed down the canister but also protected the food from touching the bottom of the canister and burning while they were set atop camp fires. The stones would also act as a heat source helping the cooking process inside the cans.
On top of the rocks less perishable and longer cooking vegetables and meats were layered inside. Root vegetables and tubers, corn, and handmade sausages are commonly used. Softer vegetables like squashes, peppers, and tomatoes aren't the best addition, only because they cook faster than the rest of the items and basically turn to mush. Stick to the sturdier foods.
Old milk cans are huge… and scarce. Because milk cans do not work in our kitchens too well, we will improvise the cooking vessel. Now is the chance to FINALLY use that colorful, heavy, cast iron dutch oven you got for Christmas last year that has been decoratively hanging out in your kitchen; Just looking for a good reason to be used! Bring it on down and let’s get to cooking.
Ingredients: Serves 3-4 (light eaters) people
1 large Dutch Oven with lid
1 1/2 - 2 pounds sausage (I prefer bratwurst.. so many different artisan flavors available too)
3 ears of fresh corn cut into thirds
1 large head of cabbage (White or Savoy)
1 large onion
1 pound new potatoes, washed and skin left on
1 pound carrots, peeled and cut into thirds
3-4 cups of beer (If you would drink it, cook with it)
Bell Pepper or Hatch Green Chile
6 sprigs fresh Thyme
2 bay leaves
- The best thing about this meal is that the prep on it is super easy. If it’s not left whole, it’s quartered or cut into eighths. So start doing that and get the vegetables ready. Cut a large cabbage, core and all, into eighths. Cut the ears of corn into thirds or “nibblettes” , and same with the carrots. Quarter the onion or smaller of you have a really large oven, and leave the new potatoes whole and intact; just wash them off really well. Get all that situated and set aside, because we’re going to layer each item into the pot.
- Start heating up your pot with a “glug" or three of grapeseed or light olive oil. Add the bratwurst and begin browning all over. Once we remove them after browning we’ll have a nice “fond” or tasty bits to be deglazed. Remove the sausages and cut in half.
- Instead of the “rocks” in the bottom of the milk can we’re going to add the whole new potatoes. Layer them in a flush single layer. on top add the cabbage wedges (I placed around the sides), then start fitting on the corn. Give all that a good pinch or two of the Roast Beast Seasoning.
- On top of all the vegetables, start adding the cut sausages on top. Once these start cooking the flavors from the sausages drip down to the vegetables and really starts flavoring them.
- Finally, before adding the last of the herbs, pour in the beer. All over the top it goes and starts working its way down to the bottom. If your dutch isn't cooking by now then get it going!. The beer deglazes the bottom of the pan and will also start stewing and steaming the rest of the pot.
- Add the herbs on top, and give another sprinkle of the Roast Beast. The lid to your pot will probably hover a bit because of the pot being so full. Do not worry! The cooking down of the cabbage will get that lid nice and snug after a while.
- Peppers cook fast and add great flavor. If you like using bell pepper or any other kind ( I use Hatch Green Chile in mine), prep them as you usually do. Cook the supper on a nice slow steam for 15 minutes. Carefully lift the lid and add the peppers on top. Close the lid and cook an additional 30 minutes. So full cooking time for this pot 40 to 45 minutes…. OR until the potatoes on the bottom are fork tender.
- Serve a plate full of everything, including the rich cooking stock on the bottom of the pot. Add a dinner roll or my Black Pepper and Thyme Buttermilk Biscuits and DIG IN!!