Total Time
40mins
Prep 15 mins
Cook 25 mins

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.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a