Serving Size / Yield
- 1 lb. cooked bratwurst, 1/2 slices
- 2 medium red potatoes, scrubbed and cut into cubes
- 2 C. water
- 1 head of cabbage, chopped roughly
- 1 C. chopped carrots
- 3 C. milk
- 3 Tbs. flour
- 4 oz. shredded cheese-Cheddar, Monterey Jack etc.
- 1/2 tsp. salt
- 1/2 tsp. pepper
In a large soup pan combine the cooked brats cut into 1/2 inch pieces, potatoes, onions, and salt and pepper. Add water, bring to a boil, and then reduce the heat. Cover and simmer for an additional 20 minutes until the potatoes are nearly done. Now stir in the cabbage and carrots, and cook until they are tender.
Stir in 2 1/2 C. of milk. Whisk together the remaining 1/2 C. of milk with the flour. Gradually stir it into the soup and continue to cook until it thickens. Stir in the cheese until it's melted and serve.