4 Tbsp. butter 1/3 c. green onion, chopped 1 8-oz. package fresh cabbage, shredded for coleslaw 1/4 c. flour 2 10-1/4-oz. cans chicken stock 1/2 c. beer 1 Tbsp. Dijon mustard 2 c. half-and-half, heated 2 c. (8-oz.) Wisconsin Sharp Cheddar Cheese, shredded 1-lb. 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.