Yield: 1 Servings
Measure | Ingredient |
---|---|
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 cups | Milk |
3 tablespoons | All-purpose flour |
1 cup | Shredded aged Swiss cheese |
\N \N | 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