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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a hearty, creamy, thick winter delight. Serve with pumpernickel bread. I make this vegan by using Bocca brats, soy milk and soy swiss cheese, and it's absolutely wonderful. Ingredients:
1 lb bratwurst, cooked,cut into 1/2 inch pieces |
2 cups peeled and chopped potatoes |
1/2 cup chopped onion |
1 1/2 teaspoons salt |
1 dash pepper |
2 cups water |
4 cups shredded cabbage |
3 cups milk |
3 tablespoons flour |
4 ounces shredded swiss cheese |
fresh parsley (to garnish) |
Directions:
1. In Dutch oven combine bratwurst, potatoes, onion, salt and pepper, and water.
2. Bring to boiling, reduce heat.
3. Cover& simmer for 20 minutes until potatoes are nearly tender.
4. Stir in cabbage, cook 10 minutes more.
5. Stir in 2-1/2 c of the milk.
6. Stir remaining 1/2 c milk onto flour; stir into soup.
7. Cook & stir till thickened and bubbly.
8. Stir in cheese until melted.
9. Garnish with parsley and serve.
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