Rating: 4.49 stars
167 Ratings
  • 5 star values: 105
  • 4 star values: 50
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 3

Italian sausage or regular pork sausage also work well with this soup. Serve hot with chunks of good crusty bread, if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.

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  • In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)

  • In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.)

  • When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

Nutrition Facts

368 calories; protein 17.9g; carbohydrates 26.1g; fat 21.7g; cholesterol 56.1mg; sodium 721.2mg. Full Nutrition
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Reviews (174)

Most helpful positive review

Rating: 5 stars
09/26/2006
I added a good dark German beer when I added the cabbage it gave it a wonderful extra flavor. Read More
(36)

Most helpful critical review

Rating: 2 stars
08/24/2011
I don't know if I did something wrong but this just did not turn out five-star at all which really surprised me from the reviews. I tried to follow the recipe exactly. After the first 20 minutes of simmering the potatoes I added the cabbage and realized my potatoes are going to be mushy by the time the cabbage cooks all the way (which made the soup more like a very thick stew). Half way through simmering the cabbage I realized it's not cooking fast enough and there was not enough liquid. I threw in about a half cup of chicken broth and still had to simmer the cabbage for about 30 minutes overall (by that time I had no potatoes left in my soup at all). I bought fresh Swiss cheese from a deli in a block and cut it up into small chunks but even after simmering for an additional 10 minutes trying to melt the cheese it did not dissolve (perhaps shredded would of worked better). Then in the end the soup was very tasteless (although it smelt really really good). I added salt and pepper which made it a little better but it was still VERY bland. I think in the end the recipe is missing some sort of spice that will take it to the next level and I think the cooking instructions need to be altered. Read More
(4)
167 Ratings
  • 5 star values: 105
  • 4 star values: 50
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
09/26/2006
I added a good dark German beer when I added the cabbage it gave it a wonderful extra flavor. Read More
(36)
Rating: 5 stars
09/30/2003
This was delicious! Starts off looking a little weird but I followed the recipe exactly and it came out great. My finicky 4-year-old and my husband who despises cabbage both loved it (me too)! Read More
(31)
Rating: 5 stars
09/30/2003
This was great. Filling, cheap to make, easy! I do think, the cabbage is a little overcooked. I would reduce the last 20 minute simmer to about 10. Also, next time, I will find a less spicy sausage. We used one, and it had too much kick! Read More
(26)
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Rating: 5 stars
02/27/2003
I was looking for a way to use some leftover Bratwurst Patties and did a search for "bratwurst" on this site. What a hit! Wonderful recipe. My whole family ate it up! I substituted 2 cups of shredded mixed blend cheese (Mont. Jack/Cheddar) instead of the Swiss. And I added 1 teaspoon of curry powder to the mix. A real keeper! Read More
(20)
Rating: 5 stars
11/09/2008
I loved this soup! My girlfriend doesnt eat any soup besides chicken noodle and she loved this soup to. I did changed it up a bit. Along with the bratwurst i also added a half pound of bacon. I cut it up into 1 inch long strips and cooked it with the bratwurst. I was out of swiss cheese and found that a slice of american cheese in each bowl was a great substitute. I added a minced clove of fresh garlic and a few shakes of red pepper flakes when browning the meat. I also substituted corn beef broth (from the night before) for the water. I WILL make again. Read More
(14)
Rating: 5 stars
01/06/2004
Substituted broccoli for cabbage, and 1/2 cheddar 1/2 mozzarella for swiss cheese. Read More
(13)
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Rating: 5 stars
09/30/2003
When I was cooking this it looked odd and I was worried! I added some spices to the recipe. It was delicious! Thanks for sharing this recipe. Read More
(13)
Rating: 4 stars
09/16/2008
Excellent and will definitely make again. I used Turkey Bratwurst and thought it worked well. I also added red pepper flakes garlic powder salt soy sauce and replaced 1 cp of water with 1 cup of chicken broth. Read More
(10)
Rating: 5 stars
09/01/2008
This was excellent! Read More
(8)
Rating: 2 stars
08/24/2011
I don't know if I did something wrong but this just did not turn out five-star at all which really surprised me from the reviews. I tried to follow the recipe exactly. After the first 20 minutes of simmering the potatoes I added the cabbage and realized my potatoes are going to be mushy by the time the cabbage cooks all the way (which made the soup more like a very thick stew). Half way through simmering the cabbage I realized it's not cooking fast enough and there was not enough liquid. I threw in about a half cup of chicken broth and still had to simmer the cabbage for about 30 minutes overall (by that time I had no potatoes left in my soup at all). I bought fresh Swiss cheese from a deli in a block and cut it up into small chunks but even after simmering for an additional 10 minutes trying to melt the cheese it did not dissolve (perhaps shredded would of worked better). Then in the end the soup was very tasteless (although it smelt really really good). I added salt and pepper which made it a little better but it was still VERY bland. I think in the end the recipe is missing some sort of spice that will take it to the next level and I think the cooking instructions need to be altered. Read More
(4)