- 1 lb. cooked bratwurst or knackwurst -- cut into chunks
- 2 medium potatoes -- peeled and coarsely diced
- 1/2 c. onion -- chopped
- 4 c. cabbage -- shredded
- 1 can whole kernel corn (optional)
- 3 c. milk
- 3 T. all-purpose flour
- 1 c. shredded aged Swiss cheese
In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper.
Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender.
Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup.
Cook and stir till thickened and bubbly.
Stir in cheese till melted.
- Yields: 4 servings
- Preparation Time: 1 hour