bratwurst, potato and cabbage soup

Ingredients

• Servings: 8
• 16 ounces bratwurst, casings removed
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 2 cups water
• 1 medium head cabbage, chopped
• 3 cups milk, divided
• 3 tablespoons all-purpose flour
• 4 ounces swiss cheese, diced

Recipe

• 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.