Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a hearty, creamy, thick winter delight. Serve with pumpernickel bread. I make this vegan by using Bocca brats, soy milk and soy swiss cheese, and it's absolutely wonderful.

Ingredients Nutrition

Directions

  1. In Dutch oven combine bratwurst, potatoes, onion, salt and pepper, and water.
  2. Bring to boiling, reduce heat.
  3. Cover& simmer for 20 minutes until potatoes are nearly tender.
  4. Stir in cabbage, cook 10 minutes more.
  5. Stir in 2-1/2 c of the milk.
  6. Stir remaining 1/2 c milk onto flour; stir into soup.
  7. Cook & stir till thickened and bubbly.
  8. Stir in cheese until melted.
  9. Garnish with parsley and serve.
Most Helpful

5 5

Very good!! I'll be making this again!! It was nice & hearty--real stick-to-your-ribs good!! Great for a cold winter night!! The only thing I substituted was cheddar cheese for the swiss cheese. Even my picky 2-yr old twins liked it!!

5 5

I have this recipe from another source and have made it for years. It is about the only way to get DH to eat cabbage. I love the taste of the cabbage and swiss cheese. Thanks for sharing!