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1 lb cooked bratwurst |
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2 medium potatoes, peeled and chopped into medium pieces |
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2 C of water |
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1 head of cabbage cut into 3 inch pieces |
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1 C of chopped carrots |
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3 C of milk |
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3 T of flour |
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4 oz of shredded Swiss cheese |
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1/2 tsp of salt and pepper |
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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!
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recipe from: KVOA, 7/4/04
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