| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
German |
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Cooked bratwurst or knackwurst cut in; quarters |
| 2 |
md |
Potatoes; peeled and, coarsely chopped |
| 1 |
md |
Onion; chopped (1/2 cup) |
| 1 |
sm |
Head cabbage; shredded (4 cups) |
| 1 |
cn |
Whole kernel corn; optional |
| 3 |
c |
Milk |
| 3 |
tb |
All-purpose flour |
| 1 |
c |
Shredded aged Swiss cheese |
|
|
Snipped fresh parsley; optional |
INSTRUCTIONS
In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2
teaspoon 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 till
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. DON'T LET IT SCORCH! Stir in cheese till melted. Garnish with
parsley. Makes 6 servings.
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
6, 1998
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