Bratwurst, Potato And Cabbage Soup
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
61
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Water1 medium
Cabbage (head, chopped)3 cups
Milk (divided)3 tbsps
All-Purpose Flour110 g
Swiss Cheese (diced)Directions:
1
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled
2
Drain well and discard the fat
3
In a large pot over high heat, combine the browned sausage, potatoes, onion and water
4
Bring to a boil, reduce heat to low and simmer for 20 minutes
5
Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes
6
Add 2 1/2 cups of the milk and heat slowly to just under a boil
7
(Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot
8
) 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
9
(Note: Make sure you get out all the lumps because they will not cook out on their own
10
) When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted