Ingredients for Bratwurst Potato And Cabbage Soup
- Bratwursts
- 2 lbs potatoes, peeled and diced
- 1 large onion, chopped
- 12 oz beer (dark beer recommended)
- 4 cups water
- 1 medium head of cabbage, shredded
- 4 cups milk (whole milk recommended)
- All Purpose Flour
- Garlic Salt
- Ground Black Pepper
- Swiss Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bratwurst Potato And Cabbage Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bratwurst Potato And Cabbage Soup
- Remove casings from bratwurst. In a large skillet over medium-high heat, brown the sausage for 10-12 minutes, breaking it up with a spoon until browned and crumbled. Drain well and set aside.
- In a large pot or Dutch oven, over high heat, combine the browned sausage, potatoes, onion, beer, and water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
- Add the shredded cabbage and return to a simmer. Cover and cook for another 20 minutes, or until cabbage is tender.
- Stir in 2 1/2 cups of the milk and heat gently until warmed through. Do not boil.
- In a small bowl, whisk together the flour and remaining 1 1/2 cups of milk until smooth.
- Slowly whisk the flour mixture into the soup, stirring constantly to prevent lumps. Continue to cook and stir until the soup has thickened slightly (about 2-3 minutes).
- Stir in the caraway seeds, thyme, salt, pepper, and cheese. Stir until the cheese is melted and the soup is heated through. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
19g
Fat
51g
Carbs
9g
