Reviewed: Nov. 7, 2009

This was delicious! I used breakfast sausage because that was all I had and also threw in some frozen corn. Our guests loved it and said they were impressed with it. Thanks!

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Reviewer:

Tara S.

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Middleton, Idaho, USA

Reviewed: Oct. 25, 2009

I was looking for cabbage recipes to use up the cabbage from my garden. My husband thought it was one of the best soups I ever made. My son wanted the recipe so he could make it at home.

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Reviewer:

DebbieK

Reviewed: Oct. 21, 2009

Very good! I made it last night for a work function and just had to taste test it. I think my coworkers will love it! I was concerned with the lack of spices, but the cheese and bratwurst provide enough salt and flavor.

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Reviewer:

Becca Miller

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fishers, Indiana, USA

Reviewed: Oct. 13, 2009

My husband loves this soup!! He hates the winter, but is excited this year because he knows I will put this soup into our rotation. Delicious!

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Reviewer:

Kendrakg

Reviewed: Oct. 10, 2009

I liked the taste of this recipe but it was a bit thick and I think I would use a different cheese next time. It took longer than I thought to prepare. Still, a great soup and worth trying.

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Reviewer:

nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

Reviewed: Oct. 6, 2009

We did not like this combination of ingredients at all. My DH wanted to try it because he really likes sausage soups and after reading the recipe I knew it would be bland so we added lots of fennel seeds and sage and while that helped we couldn't get past the watery, milky broth and chewy cabbage. We were able to finish one bowl, but the rest had to be thrown away. We will not be making this again.

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Reviewer:

ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

Reviewed: Oct. 4, 2009

Based on other reviews I used chicken broth instead of water and added fresh garlic & celery to step one. Also, I used Velveeta instead of Swiss because it is more economical and I had tripled the recipe to serve at my tavern. Turned out to be delicious!

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Reviewer:

Karicooks

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Oct. 3, 2009

This soup is really good. I think next time I will add more potato though. That was the only flaw.

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Reviewer:

Ashley_S

Cooking Level: Expert

Home Town: Wyandotte, Michigan, USA

Reviewed: Sep. 10, 2009

Loved it! I always use Evaporated milk in soups. It makes them nice and creamy! Thanks.

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Reviewer:

Littlepammie

Cooking Level: Expert

Reviewed: Sep. 9, 2009

This was good. I had to add 3 more cups of water because it was so thick, and that was only using 1/2 the cabbage. I added some garlic, salt and pepper per other's suggestions. It was good. The kids didn't dig it but my husband and I liked it. We are vegetarian so I used Boca Bratwurst instead of sausage.

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