Ingredients: (6 servings)

1 pound cooked bratwurst or knackwurst cut in ¼’’ pieces (Polish sausage works good too)

2 medium potatoes, peeled & coarsely chopped

1 medium onion, chopped

1 small head cabbage, shredded

1 can whole kernel corn (optional)

3 cups milk

3 tablespoons all-purpose flour

1 cup (4 ounces) shredded aged Swiss cheese (no substitutions)

snipped parsley (if desired)

In Dutch oven, combine sausage, potatoes, onion, ½ teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender.

Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender. Stir in 2½ cups of the milk. Stir remaining ½ cup milk into flour; stir into soup. Cook and stir until thickened and bubbly. DON'T LET IT SCORCH! Stir in cheese until melted. Garnish with parsley.