From the Kitchen of:  Bonnie

Source:  Country Woman

 

1	pound	fully cooked bratwurst links, cut into 1/2-inch slices
2	medium	potatoes, peeled and chopped
2	cups	water
1	medium	onion, chopped
1/2	teaspoon	salt
		dash pepper
4	cups	shredded cabbage
3	cups	milk, divided
2	tablespoons	all-purpose flour
1	cup (4 ounces)	shredded Swiss cheese

         In a Dutch over or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper.
         Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add the cabbage.
         Cover and simmer for 10 - 15 minutes or until vegetables are tender.
          Stir in 2 1/2 cups milk.  Combine flour and remaining milk until smooth.  Stir into soup.
          Bring to a boil; cook and stir for 2 minutes or until thickened.
          Remove from the heat.  Stir in cheese until melted.

          Yeild:  8 - 10 servings