Bratwurst Potato Soup

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 milk, divided
2 tablespoons all-purpose flour
1 cup (4 ounces) shredded Swiss cheese

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 the 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. Makes 8-10 servings.