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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe I obtained from a friend when she hosted last month's Bunko party. She served this with a nice salad and homemade sourdough bread. It was yummy. Ingredients:
1 pound fully cooked bratwurst cut into 1/2 pieces |
2 russet potatoes peeled and chopped |
1 white onion chopped |
1 teaspoon salt |
1/8 teaspoon pepper |
2 cups water |
3 carrots sliced |
4 cups shredded cabbage |
3 cups milk |
3 tablespoons flour |
1-1/2 cups shredded swiss cheese |
Directions:
1. In Dutch oven or large stockpot combine sausage, potatoes, onion, salt and pepper.
2. Add water and carrots then bring to boil stirring occasionally.
3. Reduce heat then cover pot and simmer 20 minutes.
4. Stir in cabbage then cook 10 minutes more or until vegetables are tender.
5. Stir in 2-1/2 cups of the milk.
6. In small bowl combine remaining 1/2 cup milk with the flour and blend with whisk.
7. Stir this mixture into soup and cook on low heat stirring frequently until thick.
8. Add cheese and cook and stir until melted.
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