| 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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