Dutch Oven Cabbage

1 Small Head of Cabbage
2 Cups Diced Potatoes
1 lb. - Pkg. Smoked Kielbasa, sliced
2 Eggs
4 Slices of Bread, cubed
1 Cup Milk
1 tsp. Salt & 1/2 tsp. Pepper
1 Stick Butter, sliced
Directions:
Warm & oil your 12" Dutch Oven
1. Remove outer leaved of cabbage and use to line the bottom of you dutch oven, covering entirely, Shred remaining cabbage.
2. Mix together shredded cabbage, diced potatoes and sliced kielbasa, Spread on top of cabbage in your Dutch Oven.
3. Whisk milk, eggs, salt & pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 - 2 minutes. Pour bread mixture over the cabbage mixture in your dutch oven. Top with butter slices.
4. Bake about 45 minutes depending on the weather.
= 15 briquettes on the top and 10 on the bottom.

Or if you are cooking them on your Camp Chef propane stove. Pre-heat the lid and then put it on and cook on warm with your Dutch Oven Dome over the top.
Wait for the smell and then you will know that it is done.

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!

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