German Sausage Chowder

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.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb  bratwurst, cooked,cut into 1/2 inch pieces
• 2  cups  peeled and chopped potatoes
• 1⁄2 cup  chopped onion
• 1 1⁄2 teaspoons salt
• 1  dash pepper
• 2  cups water
• 4  cups  shredded cabbage
• 3  cups milk
• 3  tablespoons flour
• 4  ounces  shredded swiss cheese
•  fresh parsley (to garnish)

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.