3 dozen ears sweet corn, husks pulled back, silks removed and then layers of husks wrapped around ear
10 lbs. potatoes, peeled and left whole
3 lbs. carrots, peeled and left whole
5 (small to medium) lbs. onions
2 heads cabbage, cut in quaters
10 lbs. polish sausage
1 lb. butter
6 pack beer, any kind
Directions: Butter the inside of a 10 gallon cream can. Stack corn up in the bottom of the can. Layer all other ingredients in order given. Put remaining butter on top followed by the 6 pack of beer poured over all. Secure lid. Cook over fire, for about 1 hour, until you see steam coming out, and continue cooking 45 minutes more. Take off fire and let set 5 to 8 minutes. Carefully tap on lid and get it off. Dump into a roaster and enjoy. Serves 25 people.
Notes: No taste of beer, it only keeps things moist for cooking.