Bratwurst, Potato and Cabbage Soup

Cooking Recipes Catalogue
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Browned and crumbled sausage is simmered with vegetables in this thickmilk-based soup which is finished with Swiss cheese.

INGREDIENTS (for 8 servings):

PREPARATION:

  • In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
  • In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)
  • In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.)
  • When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.