|1 pounds||Cooked bratwurst or knackwurst cut in; quarters|
|2 mediums||Potatoes; peeled and, coarsely chopped|
|1 medium||Onion; chopped (1/2 cup)|
|1 small||Head cabbage; shredded (4 cups)|
|1 can||Whole kernel corn; optional|
|3 tablespoons||All-purpose flour|
|1 cup||Shredded aged Swiss cheese|
|Snipped fresh parsley; optional|
In a large saucepan or Dutch oven combine sausage, potatoes, onion, ½ 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 2½ cups of the milk. Stir remaining ½ 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@...> on Feb 6, 1998
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