| | Directions |
- Husk and rinse the corn. Scrub potatoes but leave skins on.
- Clean and rinse cabbage and cut into quarters. Rinse and clean carrots - may want to cut some of the largest carrots into smaller pieces, but not too small or they'll turn to 'mush' when cooked.
- After removing onion skins, cut remaining onion into quarter.
- Line bottom of a 10 gallon cream can with a few husks of corn. Stand as many ears of corn vertical in the can as it will allow.
- Top with cabbage that has been quartered. Put in carrots followed by potatoes and then onions.
- Next put in 30 brats - you may need to 'stuff' some of these in.
- Pour in 4 cans of beer and 2 cans of water. Partially seal the can with the lid or 2 layers of aluminum foil.
- Place on fire and cook until a good head of steam is apparent. Cook for another 45 minutes and remove can from fire.
- Remove brats from the can - they'll be cooked at this time, but you'll likely want to brown them on a grill or over the camp fire.
- Once browned, pour everything from the cream can into large bowls or pans and serve.
Note: Can be made in a 5 gallon cream can with half the ingredients. |
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Cook Time: 1.5 hours
Container: 10 gallon cream can
Servings: 30
|  | | Ingredients | | - | | 30-35 ears sweet corn |
| - | | 10 pounds red potatoes |
| - | | 2 heads cabbage |
| - | | 5-6 pounds carrots (not baby carrots) |
| - | | Small bag onions |
| - | | 30 brats |
| - | | 4 cans beer plus 2 cans water |
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