Bratwurst, Potato and Cabbage Soup97 Reviews
“Italian sausage or regular pork sausage also work well with this soup. Serve hot with chunks of good crusty bread, if desired.” - by MARBALET
Original recipe yields 8 servings
- In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
- In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)
- 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. (Note: Make sure you get out all the lumps because they will not cook out on their own.)
- When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.
Amount Per Serving (8 total)
- 368 cal
- 21.7 g
- 26.1 g
Based on a 2,000 calorie diet
Reviews (97)Rate This Recipe
"This was delicious! Starts off looking a little weird, but I followed the recipe exactly and it came out great. My finicky 4-year-old, and my husband who despises cabbage, both loved it (me too)!..." See more"
"I added a good dark German beer when I added the cabbage, it gave it a wonderful extra flavor...." See more"
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