Cream Can Dinner Recipe

Update Servings
  • 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
Container: 10 gallon cream can
1.5 hrs
  • 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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