Categories: Soups- Stews -Chowder-Chili

Ingredients

• 1 lb. fully cooked bratwurst links, cut into 1/2 inch slices
• 2 medium potatoes, peeled and chopped
• 2 cups water
• 1 medium onion, chopped
• 1/2 tsp. salt
• Dash pepper
• 4 cups shredded cabbage
• 3 cups milk, divided
• 2 Tbsp. all-purpose flour
• 1 cup (4oz.) shredded Swiss cheese

Directions

1. In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the cabbage.
2. Cover and simmer for 10-15 minutes or until vegetables are tender.
3. Stir in 2 1/2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in cheese until melted.

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