1 lb. (8 links) fully cooked bratwurst or knackwurst, 1/2 inch pieces
2 potatoes (2 cups), peeled and chopped
1 onion, (1 1/2 cups), chopped
1 small cabbage (4 cups), shredded
3 cups milk
3 tbsp. flour
1 cup (4 oz.) Swiss cheese, shredded
fresh parsley, minced

Combine sausage, potatoes, onion in a Dutch oven; add 1 1/2 teaspoons of salt and a dash of pepper. Stir in 2 cups of water. Bring to a boil and reduce heat. Cover and simmer 20 minutes or until potatoes are nearly tender.

Stir in cabbage and 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 over low heat to avoid scorching and be sure to use a heavy bottomed pan. Stir until thickened to desired consistency.

Add cheese and stir until melted.

Garnish with fresh parsley.

Makes 6 servings.

Variation: Polish sausage may also be used.