Bratwurst, Potato and Cabbage Soup

Name: Bratwurst, Potato and Cabbage Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 16 ounces bratwursts, casings removed; 2 potatoes, peeled and cubed; 1 onion, chopped; 1 cup beer; 1 cup water or 1 cup stock; 1 medium head cabbage, chopped; 3 cups milk, divided; 3 tablespoons all-purpose flour; 1/2 teaspoon garlic salt; 1/2 teaspoon ground black pepper; 4 ounces swiss cheese, diced

Submitted by CaliforniaJan

"Delicious and comforting. We usually double the recipe because it improves with age!"

Download

photo by PanNan

Ready In:: 1hr
Ingredients:: 11
Serves:: 8

ingredients

16 ounces bratwursts, casings removed
2 potatoes, peeled and cubed
1 onion, chopped
1 cup beer
1 cup water or 1 cup stock
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
¹⁄₂ teaspoon garlic salt
¹⁄₂ teaspoon ground black pepper
4 ounces swiss cheese, diced

directions

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.
In a large pot over high heat, combine the browned sausage, potatoes, onion, beer and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, 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.).
In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.).
When the mixture in the pot thickens, add the spices and cheese and stir off and on until the cheese has melted.

Questions & Replies

Got a question? Share it with the community!

Reviews

Excellant! I made the recipe as directed. Very filling and quite delicious.

Lorac
I made a version of this, using this recipe and another by Rachael Ray as my inspiration and it was divine. . .so I am giving you the 5 stars for giving me the inspiration. Here are my subs: I used 1 large leftover Vegan Bratwurst cut into a bunch of small pieces, subbed 2 cups of rinsed sauerkraut for the cabbage, used soy milk and thickened it up with some potato buds instead of flour, and then used vegan cream cheese to give it a cheesiness instead of the swiss. Also added in a little dill. SO WONDERFUL. I made it a day early, as I read that this is better on day two.

januarybride
Excellent, hearty, and comforting soup. Definitely a filling meal. I followed the recipe as written and wouldn't change a thing. The seasonings in the bratwurst combined with the sweetness from the cabbage and onions and the sour flavor from the beer along with the creamy milk and cheese was really wonderful.

PanNan
Comfort food! Definitely worth ever one of the 5 stars. We have soup at least once a week in the winter months, and this will be on my rotation this winter! After browning the meat on the stove, I did the rest in a my crockpot. I used 1 cup beer and 1 can chicken broth. I thickened it with cornstarch rather than flour. The liquid to thickening ratio was just right for us. Delicious. A keeper! ZWT7 - Shady Ladies

Chef PotPie
Three cups of milk is a lot of milk for a recipe that has only two potatoes. And 1/2 teaspoon garlic salt seems too little salt, and garlic not my favorite seasoning for these ingredients. Still hard to go wrong with the basic ingredients. I'll probably add some saurkraut, mustard and/or nutmeg to give the left overs a little more kick.

Brontewyn

see 2 more reviews

Tweaks

Modifications I made to use/use up what I had on hand: * Added 2 peeled & chopped carrots * Added a 1-lb. bag of defrosted cauliflower * Substituted beef broth for beer * Added 1/4 c. dry white wine * Added 2 TBS cider vinegar * Added fresh cracked pepper * Increased milk to 4 cups * Added 2 TBS greek yogurt * Substituted instant potato flakes for flour * Substituted Monterey Jack for Swiss Made this in my Instapot, 9 minutes on high pressure, with a 10 minute natural release, and added the milk, cheese & yogurt in after cooking. Phenomenal, and exactly what I wanted after a week's worth of rainy weather.

Tashonda B.
I made a version of this, using this recipe and another by Rachael Ray as my inspiration and it was divine. . .so I am giving you the 5 stars for giving me the inspiration. Here are my subs: I used 1 large leftover Vegan Bratwurst cut into a bunch of small pieces, subbed 2 cups of rinsed sauerkraut for the cabbage, used soy milk and thickened it up with some potato buds instead of flour, and then used vegan cream cheese to give it a cheesiness instead of the swiss. Also added in a little dill. SO WONDERFUL. I made it a day early, as I read that this is better on day two.

januarybride

RECIPE SUBMITTED BY

CaliforniaJan

I am a native Californian, born in the Los Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area. I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club. I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun. I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun! Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks! <img src="http://static.flickr.com/1310/902139984_71e1ab56a5.jpg" width="399" height="270"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/bumbag5.gif?t=1211686551"> <img src="http://i130.photobucket.com/albums/p241/CulinaryQueen/zaargroupie.gif" width="300" height="220"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/400035_d7f1b969-m3_1217872626.png" border="0" alt="Photobucket"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/de.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/123hitwonders.jpg" width="399" height="150"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/holiday-tag2-copy.gif" width="399" height="140"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"width="290" height="140"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/fg.jpg" border="0" alt="F and G Swap">

View Full Profile