My recipes


1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and
a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover
and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage.
Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the
milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as
this dish will scorch easily) and stir until thickened and bubbly. Stir in
cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage
may also be used



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