“I didn't have any bratwurst links so I left it out, and this is still really good. I just added a couple more potatoes. I also used mozzarella cheese in place of the Swiss cheese. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2009 and JoAnn Hilliard of East Liverpool, Ohio.”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper.
  2. Bring to a boil. Reduce the heat and cover and simmer for 10 minutes.
  3. Add the cabbage. Cover and simmer for 10 to 15 minutes or until vegetables are tender.
  4. Stir in 2 1/2 cups milk.
  5. Combine flour and remaining milk until smooth.
  6. Gradually stir into soup.
  7. Bring to a boil and cook and stir for 2 minutes or until thickened.
  8. Remove from the heat. Stir in cheese until melted.

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