Bratwurst Potato And Cabbage Soup Recipes

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BRATWURST POTATO SOUP



Bratwurst Potato Soup image

My husband, Frank, a former Army cook, adapted this nourishing chowder from my mother's homemade potato soup. We've created recipes as a team for over 50 years. Our motto is, "The couple who cooks together, stays together."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 pound fully cooked bratwurst links, cut into 1/2-inch slices
2 medium potatoes, peeled and chopped
2 cups water
1 medium onion, chopped
1/2 teaspoon salt
Dash pepper
4 cups shredded cabbage
3 cups whole milk, divided
2 tablespoons all-purpose flour
1 cup shredded Swiss cheese

Steps:

  • In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender., Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

Nutrition Facts : Calories 288 calories, Fat 19g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

BRATWURST, POTATO AND CABBAGE SOUP



Bratwurst, Potato and Cabbage Soup image

Make and share this Bratwurst, Potato and Cabbage Soup recipe from Food.com.

Provided by CaliforniaJan

Categories     Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

16 ounces bratwursts, casings removed
2 potatoes, peeled and cubed
1 onion, chopped
1 cup beer
1 cup water or 1 cup stock
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 ounces swiss cheese, diced

Steps:

  • 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.
  • In a large pot over high heat, combine the browned sausage, potatoes, onion, beer 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 spices and cheese and stir off and on until the cheese has melted.

Nutrition Facts : Calories 400.2, Fat 24.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 578.2, Carbohydrate 27.2, Fiber 4.4, Sugar 4.8, Protein 17.8

BRATWURST, POTATO AND CABBAGE SOUP



Bratwurst, Potato and Cabbage Soup image

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

Provided by MARBALET

Categories     Cabbage Soup

Yield 8

Number Of Ingredients 8

16 ounces bratwurst, casings removed
2 potatoes, peeled and cubed
1 onion, chopped
2 cups water
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
4 ounces Swiss cheese, diced

Steps:

  • 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.
  • 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 : Calories 368.3 calories, Carbohydrate 26.1 g, Cholesterol 56.1 mg, Fat 21.7 g, Fiber 4.3 g, Protein 17.9 g, SaturatedFat 9.4 g, Sodium 721.2 mg, Sugar 10.8 g

CABBAGE, POTATO AND SAUSAGE SOUP



Cabbage, Potato and Sausage Soup image

It was Sunday and I had not gone to the store. Both my pantry and fridge were bare and the weather was rainy and cold. I was really in the mood for some of Olive Garden's Tuscana Soup so I used what I had available and using a little creativity I created a nice soup for a cold rainy day that was not like the Tuscana soup but it satisfied my craving for something similar to it.

Provided by Chef Sarita in Aust

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 medium white potatoes, peeled, sliced about 1/2 in. thick and quartered
1/2 a green cabbage head, leaves sliced into long wide pieces
1/2 cup white onion, chopped
1/4 cup bell pepper, chopped
1 lb pork sausage, already seasoned (breakfast sausage ok)
1/4 cup reagular sour cream
black pepper
garlic salt
1 table spoon chicken bouillon
2 cups chicken broth (reserve 1/2 cup aside)
2 tablespoons cilantro or 2 tablespoons parsley
1 -1 1/2 cup water

Steps:

  • In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth.
  • In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
  • Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
  • Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
  • Bring to a simmer and taste to check if more salt is needed.
  • Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.

Nutrition Facts : Calories 521.4, Fat 34.1, SaturatedFat 12.1, Cholesterol 88, Sodium 1378.6, Carbohydrate 30.4, Fiber 5.1, Sugar 6.4, Protein 23.8

BRATWURST, POTATO AND CABBAGE SOUP



Bratwurst, Potato and Cabbage Soup image

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

Provided by MARBALET

Categories     Cabbage Soup

Yield 8

Number Of Ingredients 8

16 ounces bratwurst, casings removed
2 potatoes, peeled and cubed
1 onion, chopped
2 cups water
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
4 ounces Swiss cheese, diced

Steps:

  • 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.
  • 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 : Calories 368.3 calories, Carbohydrate 26.1 g, Cholesterol 56.1 mg, Fat 21.7 g, Fiber 4.3 g, Protein 17.9 g, SaturatedFat 9.4 g, Sodium 721.2 mg, Sugar 10.8 g

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