Bratwurst, Potato and Cabbage Soup Tasty Recipes

Saturday, February 28, 2015

Bratwurst, Potato and Cabbage Soup

"Italian sausage or regular beef sausage additionally paintings nicely with this soup. Serve hot with chunks of desirable crusty bread, if preferred."

Ingredients :

16 ounces bratwurst, casings eliminated
2 potatoes, peeled and cubed
1 onion, chopped
2 cups water
1 medium head cabbage, chopped
three cups milk, divided
three tablespoons all-purpose flour
four oz Swiss cheese, diced

Instructions :

Prep :	Cook : 8M	Ready in :

In a large skillet over medium high heat, saute the sausage for 10 mins, or till browned and crumbled. Drain properly and discard the fat.
In a massive pot over excessive warmness, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce warmth to low and simmer for 20 minutes. Add the cabbage, return to a boil, lessen warmth and simmer for every other 20 mins. Add 2 1/2 cups of the milk and warmth slowly to simply beneath a boil. (Note: Don't try to do that too rapid, or the milk will burn on the lowest of the pot.)
In a separate small bowl, blend the flour with the closing milk, and upload to the pot slowly, stirring constantly, so that the flour does now not clump. (Note: Make certain you get out all the lumps due to the fact they may now not cook dinner out on their very own.)
When the combination inside the pot thickens, upload the cheese and stir on and off until the cheese has melted.

Notes :

Try using a Reynolds® sluggish cooker liner for your slow cooker for less difficult cleanup.

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