Preparation:
In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2
teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce
heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage (and corn if desired); cook 10 minutes more or till
vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining 1/2
cup milk into flour; stir into soup. Cook and stir till thickened and
bubbly. DON'T LET IT SCORCH! Stir in cheese till melted. Garnish with
parsle |
