Yield: 8 servings
Ingredients:
4 Tbsp. DFS butter
1/3 cup green onion, chopped
8 oz. DFS shredded cabbage
1/4 cup DiCarlo flour
20 oz. College Inn chicken broth
1/2 cup Beer
1 Tbsp. Grey Poupon dijon mustard
2 cups Hood half & half, heated
2 cups ComSource cheddar cheese, shredded
1 lb. Hormel sausage crumbles, precooked
Directions:
1. Melt butter in large, heavy saucepan.
2. Add onion and cabbage.
3. Cook and stir over medium-high heat until vegetables become translucent.
4. Stir in flour; cook 1 minute.
5. Add broth, beer and mustard.
6. Cover and simmer 30 minutes.
7. Add hot half & half, cheese and sausage.
8. Warm gently until heated through and cheese melts.
Recipe provided by the Wisconsin Milk Marketing Board