Reviewed: Jun. 2, 2008

So yummy! I have made this several times. I have made it with regular brats and spicy brats. I also have made it with cabbage, spinach, chard and most recently bok choy. It is always great. Also, I add some chicken stock in place of the water.

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Aimee M.

	Home Town: Dallas, Texas, USA Living In: Arlington, Texas, USA
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Reviewed: May 10, 2008

Absolutely wonderful recipe. Perfect for cold weather, but also good in warm. Be sure to let the cabbage cook down and the soup thicken. Great comfort food!

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JonC


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Reviewed: Mar. 10, 2008

This was so yummy. My kids kept coming into the kitchen to taste it as I was cooking. They were excited for dinner. I did however add some fresh minced garlic, salt, pepper and blanched spinach to the recipe. I used less of the cabbage as well, and I put that in during the browning stage.

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OANDREA


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Reviewed: Feb. 16, 2008

WOW! This soup is wonderful! My husband can't stop raving about it! He says it's a taste explosion. (Of course, he loves bratwurst.) His eyes opened so wide after just one bite! I did season it up. Will definitely make again.

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Vanessa


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Reviewed: Feb. 1, 2008

I loved this soup. Was afraid of using milk but I'm so glad I gave it a try. I did doctor it a little because it was abit bland. As in previous reviews I added soy sauce, a bit of red pepper powder and liquid smoke..served with some crusty bread and made my husband a happy man...definitely will make again

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suzanner


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Reviewed: Dec. 6, 2007

We really enjoyed this! It was nice and creamy - great comfort food on a cold, winter night. I didn't add all the milk so it was very thick, just the way we like it!

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jenna2345

	Cooking Level: Intermediate Home Town: Poulsbo, Washington, USA Living In: Juneau, Alaska, USA
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Reviewed: Mar. 25, 2007

This recipe was good with a little tweeking. Was bland at first. Added some Liquid smoke and onion salt. Made it much better. Took it to a soup social with 15 other soups and this one was voted best!!

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DANSNAG


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Reviewed: Jan. 24, 2007

Not really crazy about the bratwurst, but otherwise the combo of the potato & cabbage was very nice. Good base for a potato soup w/a spin, but next time I definitely won't use brats, maybe bacon which would complement the cabbage nicely. There wasn't enough liquid to cook the cabbage, had to add an extra 1/2 c. as some others suggested. Also, was a big bland so we spiced it up w/some seasoning (salt, pepper, dash of Frank's Red Hot, etc.) which brought out the flavors. Well worth making again, but will not follow the recipe as written.

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Marcy M

	Cooking Level: Intermediate Home Town: Ottumwa, Iowa, USA
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Reviewed: Oct. 29, 2006

This is a great recipe - but I was concerned about it being flavorful, and having enough liquid, so I added: 1 can (2 cups) chicken stock red pepper - flakes red pepper - powder worcestershire Paul Prudhomme's - about 2-3 tbsp additional cheese - colby jack cheddar garlic powder and it came out FANTASTICALLY! Would definitely make this one again!

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LisaM68


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Reviewed: Oct. 14, 2006

I altered this recipe to accomodate diabetes management, by using heavy whipping cream in lieu of milk. It is an excellent recipe! And I don't like cabbage! smiling

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LORIISKIND


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Reviewed: Sep. 26, 2006

I added a good dark German beer when I added the cabbage, it gave it a wonderful extra flavor.

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Conrad

	Cooking Level: Expert Home Town: Grapevine, Texas, USA
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Reviewed: Mar. 16, 2006

I ended up needing more water than called for.The end taste was very bland.Salt and pepper were definately needed ,but I being from the south had to add Tony Chachere's.It left me really just wanting baked potatoe soup.

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PadreGrande

	Cooking Level: Professional Living In: Lafayette, Louisiana, USA
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Reviewed: Feb. 7, 2006

Spectacular. What an easy recipe to prepare, with ingredients that are often on-hand at our house. I did not remove the bratwurst castings; it seemed more trouble than it would have been worth. I used three potatoes and added another 1/2 cup of water after I added the cabbage. There wasn't any liquid to "boil," that's when I added the extra water. I did use a little garlic salt and fresh ground pepper. My wife was totally impressed and I rarely impress her with my cooking.

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CURTISLEE

	Cooking Level: Intermediate Home Town: Valley, Nebraska, USA Living In: Omaha, Nebraska, USA
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Reviewed: Mar. 9, 2004

I'm sorry, but my family hated this soup. I rarely ever toss out food (too cheap), but this has got to go!

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MUGSYMALONE


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Reviewed: Jan. 6, 2004

Substituted broccoli for cabbage, and 1/2 cheddar 1/2 mozzarella for swiss cheese.

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MISSLIZASU


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Reviewed: Jan. 5, 2004

My family LOVES cabbage, so this recipe already started out on the right foot! I followed the recipe, except for following Holly's suggestion of using sweet italian sausage instead of bratwurst (a favorite of my husband's). We will surely make this again!

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LAURIEANDJOHN64


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Reviewed: Sep. 29, 2003

When I was cooking this it looked odd and I was worried! I added some spices to the recipe. It was delicious! Thanks for sharing this recipe.

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samsb2000


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Reviewed: Sep. 29, 2003

This was delicious! Starts off looking a little weird, but I followed the recipe exactly and it came out great. My finicky 4-year-old, and my husband who despises cabbage, both loved it (me too)!

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C EVANS


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