Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cooked bratwurst or knackwurst cut in 1/4
   2      medium        potatoes -- peeled and coarsely
   1      medium        onion -- chopped (1/2 cup)
   1      small   head  cabbage -- shredded (4 cups)
   1      can           whole kernel corn (optional)
   3      cups          milk
   3      tablespoons   all-purpose flour
   1                    shredded aged Swiss cheese -- 
                        snipped parsley (if desired)

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