I had a craving for bratwurst last week. Instead of doing the norm – I decided to make it into a soup. I imagine this is a much healthier way to eat them as well – I loaded the soup full of fresh vegetables and was happy to add more cabbage into my diet.
16 oz bratwurst, castings removed
4 cups shredded cabbage (about 1 smaller head)
1/2 white onion, diced
2 large carrots, diced
2 medium potatoes, peeled and cut into 1/2 in” pieces
4 cups water
2 cups 2% milk
1 cup Swiss cheese, shredded
1 cup Monterey cheese, shredded
2 garlic cloves, minced
2 tablespoons dried parsley
salt and pepper – to taste
Remove the bratwursts from their castings and chop them up a bit. Place them in a skillet over medium high heat and cook until no longer pink and slightly browned. While that’s cooking – place a large stock pot on medium heat and add the water, potatoes, carrots, garlic and onions. Bring to a low boil. When the meat is done cooking add it and the cabbage to the pot. Slowly add in the milk, 1/2 a cup at a time. Cook on medium low heat for 20-25 minutes – stirring occasionally. Add the cheeses, parsley and some salt and pepper into the soup and stir well. Cook for 10 minutes and serve hot! Serves 4-6.