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1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons
of salt and a dash of pepper. Add 2 cups of water. Bring to boiling
and reduce heat. Cover and simmer for 20 minutes or until potatoes
are nearly tender. Stir in cabbage. Cook 10 minutes more or until
vegetables are tender. Stir in 2 1/2 cups of the milk. Stir
remaining milk into flour and stir into soup. Cook (on low heat as
this dish will scorch easily) and stir until thickened and bubbly.
Stir in cheese until melted. Garnish with parsley. Makes 6 servings.
*Polish sausage may also be used
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