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Add a photoServings: 6
Ingredients
- 1 lb cooked bratwurst or possibly knackwurst cut 1/4" slices
- 2 med potatoes peeled, and coarsely minced
- 1 med onion minced (1/2 c.)
- 1 sm cabbage head shredded (4 c.)
- 1 can whole kernel corn (optional)
- 3 c. lowfat milk
- 3 Tbsp. all-purpose flour
- 1 c. shredded aged Swiss cheese - (4 ounce) Snipped parsley (if you like)
Directions
- In a large saucepan or possibly Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper. Add in 2 c. water. Bring to boiling; reduce heat. Cover; simmer for 20 min or possibly till potatoes are nearly tender.
- Stir in cabbage (and corn if you like); cook 10 min more or possibly until vegetables are tender. Stir in 2 1/2 c. of the lowfat milk. Stir remaining 1/2 c. lowfat milk into flour; stir into soup. Cook and stir until thickened and bubbly. DON'Tablespoons LET IT SCORCH! Stir in cheese until melted. Garnish with parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 6 servings | |
| Calories 491 | |
| Calories from Fat 274 | 56% |
| Total Fat 30.57g | 38% |
| Saturated Fat 15.36g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 156mg | 7% |
| Potassium 869mg | 25% |
| Total Carbs 33.03g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 11.82g | 8% |
| Protein 23.34g | 37% |
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