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Title: Slow-Cooker Milk-Can Supper
Categories: Pork, Potatoes, Greens, Vegetables, Herbs
Yield: 8 servings

1 tb Oil
8 Uncooked bratwurst links
2 lb Small Yukon Gold potatoes;
- quartered
1 sm Head cabbage; coarse
- chopped
2 md Onions; quartered
3 md Carrots; peeled, in 2"
- lengths
3 md Parsnips; peeled, in 2"
- lengths
6 Fresh thyme sprigs
2 cl Garlic; crushed
2 Bay leaves
1/2 ts (ea) salt & pepper
1 c Beer
1 c Chicken broth

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

Place potatoes in a 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, 6-8 hours or until vegetables are
tender. Remove bay leaves before serving.

Nick Iverson, Denver, Colorado

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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