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Ingredients:
1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
Direction:
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2
teaspoons of salt and a dash of pepper. Add 2 cups of water.
Bring to boiling and reduce heat. Cover and simmer for 20
minutes or until potatoes are nearly tender. Stir in cabbage.
Cook 10 minutes more or until vegetables are tender. Stir in 2
1/2 cups of the milk. Stir remaining milk into flour and stir
into soup. Cook (on low heat as this dish will scorch easily)
and stir until thickened and bubbly. Stir in cheese until
melted. Garnish with parsley. Makes 6 servings. *Polish
sausage may also be used
***
For
Details about Ingredients , check your nearest American Store
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