Submitted by S. Grabill of Fort Wayne, Ind.
1 pound cooked bratwurst
2 medium potatoes, peeled and chopped into medium pieces
2 cups of water
1 head of cabbage cut into 3 inch pieces
1 cup of chopped carrots
3 cups of milk
3 tbsp of flour
4 oz of shredded Swiss cheese
1/2 tsp of salt and pepper
In a large saucepan combine: brats cut into 1/2 inch pieces, potatoes, onions, and salt and pepper (to taste). Add water, bring to a boil, and then reduce the heat. Cover and simmer for an additional 20 minutes until the potatoes are nearly done. Now stir in the cabbage and carrots, and cook until they are tender. Stir in 2 1/2 cups of milk. Combine the remaining 1/2 cup of milk with the flour. Now gradually stir it into the soup to thicken it. When the soup has thickened and is bubbly, stir in the cheese until it is melted. Enjoy!