Bratwurst Chowder

1 pound cooked bratwurst, cut into 1/2-inch pieces
2 medium potatoes, peeled and chopped into medium pieces
2 cups water
1 head cabbage, cut into 3 inch pieces
1 cup chopped carrots
3 cups milk, divided
3 tablespoons flour
4 ounces shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper

In a large saucepan combine bratwurst, potatoes, onions salt, and pepper. Add water; bring to a boil, then reduce the heat. Cover and simmer for an additional 20 minutes until the potatoes are nearly done.

Stir in cabbage and carrots; cook until they are tender. Stir in 2 1/2 cups milk.

Combine the remaining 1/2 cup of milk with the flour. Gradually stir it into the soup to thicken it. When the soup has thickened and is bubbly, stir in the cheese until it is melted.