4 tablespoons butter
1/3 cup green onion, chopped
1 8-ounce package fresh cabbage, shredded for coleslaw
1/4 cup flour
2 10-1/4-ounce cans chicken stock
1/2 cup beer
1 tablespoon Dijon mustard
2 cups half-and-half, heated
2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1 pound fully-cooked smoked sausage, cut into bite-sized chunks
Melt butter in large, heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent. Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes. Add hot half-and-half, Wisconsin Sharp Cheddar Cheese and sausage. Warm gently until heated through and cheese melts.
This recipe courtesy of Wisconsin Milk Marketing Board.