Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
Using a sharp knife and cutting board, slice the bratwurst. On a second cutting board mince the sweet onion and garlic. Thinly slice the celery and carrot.
Chop the cabbage. Dice the Russet potato. Chop the fresh parsley and chives.
You may opt to use a food processor to slice and chop the vegetables, if desired.
Heat the extra-virgin olive oil and butter in a large Dutch oven over medium heat. Cook the sausage until browned, approximately 10 minutes.
Add in the minced sweet onion, sliced celery and carrots, and minced garlic. Saute for 5-7 minutes until tender.
Stir in the chopped cabbage and diced potatoes. Add the chicken stock. Season with dried thyme, kosher salt, and freshly ground black pepper. Bring to a boil, then cover and simmer for 12-15 minutes.
In a small bowl whisk together the whole milk and all-purpose flour for a thickening agent.
When the cabbage and potatoes are tender, add the Half and Half cream to the soup. Stir in the thickening mixture. Allow to simmer for 7-10 minutes, stirring until thickened.
Remove from heat and garnish with chopped fresh parsley and/or chives.
This recipe will serve 6-8 people. Serve with a hard, crusty bread such as my Tangy Sourdough Bread or Rustic Sourdough Baguettes. Or even Sourdough Rye Bread.
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