Bratwurst, Potato and Cabbage Soup

Method4 steps · about 1 hr 15 min

1. 1

   Step 1: In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.

   Uses 16 ounces bratwurst, casings removed

2. 2

   Step 2: In a large pot over high heat, combine the browned sausage, potatoes (2), onion (1) and water (2 cups). Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage (1 medium), return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)

   First 20-minute simmer; repeat after cabbage · 20 minUses Browned drained bratwurst · 2 potatoes, peeled and cubed · 1 onion, chopped · 2 cups water · 1 medium head cabbage, chopped · 2 1/2 cups milk for soup

3. 3

   Step 3: Whisk the flour (3 tablespoons) with the remaining 1/2 cup milk until smooth. Slowly stir the slurry into the hot soup, stirring constantly to avoid lumps. Bring gently to a simmer and continue stirring until the soup thickens.

   Uses Hot bratwurst, potato and cabbage soup · 3 tablespoons all-purpose flour · Remaining 1/2 cup milk for flour slurry

4. 4

   Step 4: When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

   Uses Thickened soup · 4 ounces Swiss cheese, diced